Entree: Croatia – Central Culinary Region – Zagrebački odrezak (Zagreb-style breaded cutlet)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
8 min
Additional
20 min
Total
53 min
Ingredients
- 4 veal escalopes, approx. 6 oz (170 g) each
- 4 slices cooked ham, approx. 0.8 oz (25 g) each
- 4 slices Emmental or Swiss cheese, approx. 0.7 oz (20 g) each
- 1 cup (120 g) all-purpose flour
- 2 large eggs (about 100 g total), beaten
- 1 cup (100 g) fine dry breadcrumbs
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 1/2 cup (120 ml) vegetable oil (for frying)
- 2 tbsp (28 g) unsalted butter (optional, for flavor when frying)
- Lemon wedges for serving
- Fresh parsley leaves for garnish
Instructions
1. Place each veal escalope between two pieces of plastic wrap and gently pound with a meat mallet to about 1/8–1/4 inch (3–6 mm) thickness. Season both sides lightly with half the salt and pepper.
2. On each pounded escalope, place one slice of ham and one slice of cheese; fold or roll the escalope to fully enclose the filling and secure edges by pressing. If needed, use a toothpick to hold closed.
3. Set up a breading station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Season the flour or breadcrumbs with remaining salt and pepper if desired.
4. Dredge each stuffed cutlet in flour, shaking off excess, dip into the beaten eggs, then press into breadcrumbs until evenly coated. For a firmer crust, double-dredge (egg and breadcrumbs again).
5. Chill breaded cutlets in the refrigerator for 15–20 minutes to help the coating adhere.
6. Heat a large skillet over medium-high heat and add the vegetable oil and butter (if using). When the oil is hot and shimmering (but not smoking), add cutlets and fry 3–4 minutes per side, or until deeply golden and cooked through, adjusting heat to prevent burning. Turn carefully to avoid tearing the crust.
7. Transfer cooked cutlets to a wire rack or paper towel–lined plate to drain briefly. Remove any toothpicks, sprinkle with chopped parsley, and serve immediately with lemon wedges.
