Slovak schnitzel, a thin pork cutlet breaded and fried in butter, served with potato salad or cucumber salad and lemon, the canonical Slovak Sunday lunch.

Rezen is the Slovak adaptation of the Austrian Wiener Schnitzel, codified during the Habsburg era and made with pork rather than veal in Slovak households. The dish anchors the Slovak Sunday lunch table, served with potato salad on Christmas Eve and with cucumber salad through summer. The breading uses the same flour-egg-breadcrumb sequence as the Viennese original, the meat the only divergence.

Where to eat Rezen in Bratislava

5 editor picks for Rezen in Bratislava, ranked by editorial score. All Bratislava signature dishes · Rezen across every city.

Make it at home

Serves 230 minEasy

Ingredients

  • 2 pork loin cutlets, 150 g each
  • 100 g plain flour
  • 2 eggs, beaten
  • 150 g breadcrumbs
  • 100 g butter or lard to fry
  • 1 lemon, quartered
  • Slovak potato salad to serve

Method

  1. Pound the pork cutlets to 5 mm thickness between two sheets of plastic.
  2. Season with salt and pepper.
  3. Dust in flour, then egg, then breadcrumbs.
  4. Heat the butter or lard in a wide pan until shimmering.
  5. Fry the cutlets 2-3 minutes per side until deep gold and crisp.
  6. Drain briefly on kitchen paper.
  7. Serve with lemon, potato salad and a glass of Slovak Pilsner.

Editor tip. The breadcrumbs should not stick tight to the meat; gently shake the pan while frying for the proper crinkled crust.

Common allergens: Gluten, Dairy, Egg.