Today, before I introduce to you a dish from my childhood called vidbivna, I have exciting news about an article entitled Designing the Perfect Kitchen for Home Cooks posted on the Redfin Blog featuring my advice on how to make home cooks more comfortable in their own kitchen. Please click on the link and make sure to check it out. The goal was to help people who build new homes to have the best environment for the joy of cooking, be more happy in their kitchen space, and to cook more.
Now, back to Vidbivna, which is a comfort food that not only is delicious but always brings back childhood memories.
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What is Ukrainian-Style Schnitzel, called Vidbivna?
The Ukrainian-style schnitzel is a beloved dish that brings comfort and nostalgia to many Ukrainian tables. Its name comes from the Ukrainian word “vidbivaty,” meaning “to beat,” a simple tenderizing process where meat is pounded thin for a delicate texture.
Traditionally made with pork, chicken, beef or veal, each cutlet is pounded as thin as possible, seasoned with salt and pepper, breaded, and fried to perfection, resulting in a dish that’s as tender as it is flavorful.
Here in the US besides the name Schnitzel, which is known only in some parts of the country, the name country-fried steak or chicken steak are more common.
What meat is best for Vidbivna?
If you’re looking for authenticity, pork is the classic choice for traditional vidbivna. Because generally speaking pork is the most popular meat in Ukraine, at least in the center of the country, where I'm from. Beef is very common as well.
However, for a lighter, more delicate option, chicken or turkey are excellent alternatives. If you want to elevate the dish, veal is a standout choice for its tenderness and mild flavor.
How to serve Vidbivna?
What makes vidbivna special is its versatility—it pairs beautifully with various sides, from hearty mashed potatoes to crisp cabbage slaw.
But my favorite part of the dish is the creamy horseradish sauce. Crispy pork dunked in a creamy sauce will make you smile and I promise you will reach for seconds!
Growing up in Ukraine, I remember how many places beside home of course served this dish. Mostly made out of pork, but beef, veal, and chicken were common as well. Most of my memories are filled with eating vidbivna with mashed potatoes, beet salad and pickle or sauerkraut.
Vidbivna: A Ukrainian Comfort Classic with roots
Western Ukraine, particularly regions like Galicia (today its Lviv and its surroundings), was part of the Austro-Hungarian Empire from the late 18th century until World War I. During that period of time, Austrian and Central European dishes, including schnitzel, influenced local cuisine. Vidbivna is believed to have been adapted from Wiener Schnitzel, which traditionally uses veal.
The Secret to Perfect and Healthier virgin of Vidbivna
No matter which meat you choose, the key is to pound it thin and season it well. The real magic of vidbivna lies in its contrast of crispy crust and tender, juicy interior. The ratio of meat and batter should be 50:50.
The Meat: Choose a tender cut like pork loin, chicken breast, or veal. The thinner, the better—it cooks quickly and evenly. But don't stress because this dish can be easily made with an inexpensive piece of meat.
Seasoning: A simple combination of salt and black pepper is traditional, and that's all you need. But feel free to get creative and add garlic powder, paprika, coriander seeds, or dried herbs. The only thing I would highly recommend is to use freshly ground black pepper.
The Breading Process: The classic three-step breading (flour, egg, breadcrumbs) ensures a crispy coating that seals in the juices. For extra crunch, and to keep healthier use homemade bread crumbs. In the video I used rye flakes instead, (so easy to make, just pulse rye flakes a few times in a food processor). Feel free to use any kind of whole grain for more nutritional enrichment. If you would prefer to go with a gluten free option, use gluten free oats instead. Also instead of all purpose flour as is traditionally used, I opted for buckwheat flour, which gives more nutrient density, pleasant nutty flavor and is naturally gluten free!
Frying: Use oil with a high smoke point such as avocado oil (that's what I used in the video). My mom always used lard but ghee is also a great healthy alternative. I personally like the old fashioned way to cook using less seed oil. Make sure the oil is hot enough before adding the cutlets to achieve that golden crust without greasiness.
In Ukraine, vidbivna isn’t just food—it’s tradition. Whether served for a hearty weekday dinner or a festive holiday gathering, it’s a reminder of the love and care poured into every meal.
For more Ukrainian traditional foods visit this page.
Let’s dive into what makes this dish a staple of Ukrainian cuisine and explore how you can recreate it at home.
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Author: Inna of innichkachef.com
Served: 4-6 people
Ingredients for the vidbivna
2 lb. pork or meat of your choice (in the video I used boar)
6 eggs
1/4 cup milk
1 cup of bread crumbs (I used Coarse Rye Meal instead in the video)
1 cup all-purpose flour (I used white buckwheat flour in the video)
2 teaspoons Celtic salt
2 teaspoons freshly ground black pepper
1 teaspoon sweet paprika (optional)
1 teaspoon garlic powder (optional)
Avocado oil for frying (or any oil of your choice, lard or ghee are great options too)
Ingredients for horseradish sauce
1 cup of creme fraiche or Greek yogurt
1-2 tablespoons horseradish
1-2 tablespoons lemon juice
1/4 teaspoon dill seeds
Pinch of salt and pepper
Directions
First, beat the meat as thin as possible. Season with salt and pepper. This step can be done ahead of time. Set aside.
Beat eggs with milk. To make the egg whites break up easier add just a tiny pinch of salt to the mixture. Use a hand whisk or fork. Add paprika and garlic powder if you decide to use it.
Prepare a station of three bowls (flour-egg mixture-crumbs) and set a side.
Reheat the oil (cast iron pan is the best tool here) , take one piece of meat, dip into the flour then shake off the excess, then dip into the egg mixture, and then into the bread crumbs. Gently lay the meat into the pan with preheated oil. It is important to lay it away from yourself to avoid oil splatter. Fry on medium heat for a few minutes on each side. Take the fried meat pieces and lay them on a paper towel.
Serve as an appetizer with creamy horseradish sauce. This step is optional. If you serve it as a meal and next to creamy mashed potatoes then you don't need the sauce. For the horseradish sauce: whisk all ingredients together. That's it. Cut your vidbivna into pointy pieces and serve it. ENJOY!
What to do with leftovers?
If you end up with leftovers, keep in the fridge for up to 5 days. To reheat: lay the pieces onto a baking sheet and warm up in the oven for 10 minutes 350F.
Or freeze in freezable Ziplock bags for up to 3 months.
ENJOY!
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