Back to Basics: Dutch Schnitzel

January calls for meals that wrap you up like a warm blanket, and there is perhaps nothing more comforting than a golden, crispy schnitzel. But this isn't your standard thin cutlet — this is Dutch Schnitzel, a beloved Czech treasure that takes comfort food to new heights.

Imagine a juicy, savory pork patty generously flecked with gooey, melted cheese, all encased in a perfectly crunchy breadcrumb crust. It is hearty, rich and exactly the kind of satisfying dinner you crave when the temperatures drop and the wind howls outside.

Whether you grew up eating Holandský řízek or are discovering it for the first time, this dish is a revelation of texture and flavor. The secret lies in the simple yet brilliant combination of ingredients: savory pork sausage for juiciness, and a "Dutch" touch of Gouda or Edam, folded right into the mix for melt-in-your-mouth tenderness. Fried to golden perfection — preferably in ghee for that nutty aroma — it is a rustic, fuss-free meal that turns an ordinary winter evening into a cozy feast.

For a true comfort meal, I serve these alongside crunchy dill pickles and either creamy mashed potatoes or fries, optionally pairing them with tartar sauce, ketchup or mayonnaise.

Before you clean up, here is a favorite zero-waste trick of mine: combine all the leftover flour, egg and breadcrumbs, add about one-fourth teaspoon of baking powder, and pan-fry the mixture until golden brown. These crispy bites can be frozen for later or used immediately as a crunchy garnish for soups, ensuring delicious food doesn't go to waste.

Good to know

Is Dutch Schnitzel actually Dutch?

You might be surprised to learn that Dutch Schnitzel isn't actually from the Netherlands at all — it’s a beloved Czech classic known as Holandský řízek.

It earned its "Dutch" nickname solely because of the star ingredient: the cheese. In the Czech Republic, this dish is traditionally made with Dutch-style cheeses like Edam or Gouda, which melt beautifully inside the ground meat patty. So, while I use ground pork and create a breaded patty just like the Czech original, the "Dutch" part of the name is really just a delicious tribute to that gooey, melted cheese I fold right into the mix.

Why I choose pork sausage over ground pork

I chose ground pork sausage for this recipe primarily for the flavor payoff; the higher fat content and built-in seasoning ensure the schnitzel stays incredibly juicy and rich. However, if you are watching your fat intake or prefer a lighter option, regular ground pork is a perfectly suitable substitute that offers a leaner dietary profile. Ultimately, either option works well, so feel free to choose based on your nutritional needs.

Additionally, if your local store only stocks Italian-style pork sausage, don't worry — you can absolutely use it. While the specific Italian spices might make the flavor profile slightly less traditionally Czech, it will still taste fantastic and hold together perfectly.

Should I shallow fry, deep fry, or air fry my Dutch Schnitzel?

When it comes to cooking Dutch Schnitzel, each method has its own specific pros and cons.

Shallow frying is the most traditional approach, but it also requires the most focus and labor; you must watch the pan carefully to avoid burning parts of the crust while ensuring the inside cooks through.

Deep frying is actually the best in terms of flavor and ease of preparation during the cooking process itself, but you will end up with a large amount of leftover ghee or oil that needs to be filtered and stored, creating additional work after the meal.

Finally, air frying is the best dietary option if you want to cut down on fat, but keep in mind that the flavor and golden color will not quite reach their full potential compared to the traditional fried versions.

Why ghee?

In this recipe, you will notice that I suggest using ghee as a frying option alongside regular oil, and there is a good reason for it.

While ghee is traditionally known as a staple in South Asian and Middle Eastern cuisines, it is also known in the Czech Republic as Přepuštěné máslo and is practically a secret weapon for making the perfect Dutch Schnitzel.

Ghee is simply clarified butter — butter that has been simmered to remove water and milk solids, leaving behind pure butterfat. This process not only removes lactose and casein, making it suitable for many with dairy sensitivities, but also significantly raises its smoke point. This is crucial for schnitzel because it allows me to fry at high temperatures to get that golden, crispy crust without the fat burning and turning bitter, which would happen with regular butter.

Beyond the mechanics, it imparts an intense, nutty and caramelized, buttery flavor that neutral oils just can't match, adding an extra layer of richness to the pork and cheese filling. It is shelf-stable and easy to find in most grocery stores or online, making it a fantastic pantry staple for elevating winter comfort foods. However, if you do not have ghee on hand, you can certainly opt for any regular frying oil with a neutral flavor and high smoke point, such as sunflower oil, canola oil, or avocado oil.

Tom Slepicka is a recipe creator, culinary instructor, chef and a consultant. You can find more of his recipes at tomthechef.com.