Egg Schnitzel – Vaječný řízek

Egg schnitzel is a classic Czech fried-egg sandwich — a quick, hearty snack served on wheat-rye bread with mustard and vegetables. The name comes from the use of breadcrumbs, which make it resemble a traditional meat schnitzel. Some people call this dish Smaženka.

Serves 1
Total time 15 minutes

2 eggs
3 tablespoons plain breadcrumbs
1/8 teaspoon salt
pinch of baking soda
2 tablespoons milk

1 teaspoon oil for frying
1 slice of wheat rye bread

Topping
yellow mustard
pickle
tomato
onion

Directions

• Spread yellow mustard on top of the sliced wheat rye bread.
• Slice pickle, tomato and onion. Set it aside
• Crack two eggs into a bowl.
• Add 3 Tbsp of plain breadcrumbs, 1/8 tsp salt, pinch of baking soda and 2 Tbsp of milk.
• Whisk it all together.
• Add 1 tsp of oil into a skillet. Turn on the heat to medium high. When the skillet is hot, pick up it up and swirl the oil around to cover the majority of the bottom.
• When the skillet is hot, pour the egg mixture inside. Pick the skillet up and gently turn to spread the egg mixture evenly.
• Cook on medium heat for about a minute. Before flipping, check underneath to see if egg schnitzel has a nice color.
• Carefully flit to the other side and cook for another minute or until it has a nice color and is cooked.
• Fold it in half and transfer the egg schnitzel unto the prepared bread.
• Garnish with cut out pickle, tomato and onion.