Dutch Schnitzel

Instructions

• 1
  Preheat the oven to 170 ˚C.
• 2
  Cut the rolls into 2 cm cubes, place them in a bowl, pour milk over them and mix. Let stand for 30 minutes. Grate the Gouda coarsely.
• 3
  Grind the meat to a medium coarseness. In a bowl, mix it with the milk-soaked rolls, 2 eggs, salt, pepper, grated cheese, and powdered milk. Mix thoroughly. Divide the mixture into 8 portions and shape them into 2 cm thick patties with your hands.
• 4
  Whisk the remaining eggs in a bowl.
• 5
  Coat the meat in plain flour, then eggs, and finally in breadcrumbs.
• 6
  In a pan over medium heat, melt a generous layer of lard and fry the schnitzels in it until golden brown on both sides. The schnitzels must be submerged in the lard up to two-thirds of their thickness.
• 7
  Place the fried schnitzels on a baking sheet and bake in the preheated oven for 10 minutes.
• 8
  First, form a small patty from the meat and fry it in a pan with 1 tablespoon of oil. Let it cool partially and taste it. This way you will find out if the meat is seasoned enough. Serve with mashed potatoes, which you can prepare according to Roman Vaněk's recipe, found on Rohlík Chef in the side dishes category.