Pavlišovský řízek (schnitzel from Pavlišov)

Instructions

1. Flatten the cutlets between two sheets of cling film to about 5 mm thick, then season them with salt and pepper.
2. Dip each cutlet in flour, then in the beaten eggs, and finally press it well into the breadcrumbs.
3. Sweat the thinly sliced onions in the fat for 5 minutes, then add the drained sauerkraut and the bay leaf, and simmer for 15 minutes.
4. Heat the oil or fat in a large pan over medium-high heat.
5. Fry the cutlets 3 to 4 minutes on each side, until golden and cooked through.
6. Meanwhile, reheat the houskové knedlíky by steaming them or in simmering water, then slice them and brown them in butter.
7. Drain the cutlets on paper towel and serve them with the hot sauerkraut, the golden dumplings and a squeeze of lemon.