Obalován

Obalován is a Czech term that translates to "battered" or "breaded" in English. It refers to a cooking technique where food items are coated in a batter and/or breadcrumbs before being fried or baked. This method is widely used in Czech cuisine and beyond, imparting a crispy exterior and a moist interior to the food.

The most common application of obalován is with meat, particularly pork and chicken. Schnitzel, a thin cutlet of meat, often pork or veal, is a prime example of obalován. It is typically coated in flour, then egg, and finally breadcrumbs before being pan-fried. This creates the characteristic golden-brown, crunchy crust. Other popular dishes employing this technique include fried cheese, a thick slice of cheese coated and fried, and fried cauliflower.

The batter used for obalován can vary. It may be a simple mixture of flour, egg, and milk, or it can be seasoned with herbs and spices for added flavor. The breadcrumbs can be fine or coarse, depending on the desired texture. The process of obalován is not exclusive to Czech cuisine, with similar preparations found in many other culinary traditions around the world. The aim is consistently to achieve a pleasant textural contrast between the crispy coating and the tender food within.