👨‍🍳 Οδηγίες

1. 1

   If using veal or pork cutlets, pound them thinly to about 1/4 inch thickness. Season both sides with salt and pepper.

   💡 Επαγγελματικές Συμβουλές: Ensure the meat is evenly thin for easier rolling.
2. 2

   Spread a generous layer of kajmak onto one side of each cutlet, leaving a small border around the edges.

3. 3

   Carefully roll up each cutlet tightly, enclosing the kajmak. Secure with toothpicks if necessary.

   💡 Επαγγελματικές Συμβουλές: Roll from the shorter side for a more compact roll.
4. 4

   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

5. 5

   Dredge each rolled cutlet first in flour, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs. Ensure an even coating.

   💡 Επαγγελματικές Συμβουλές: Press the breadcrumbs firmly onto the meat for a good crust.
6. 6

   Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium-high heat to around 350°F (175°C).

7. 7

   Carefully fry the breaded cutlets in batches for about 5-7 minutes per side, or until golden brown and cooked through. Remove toothpicks before frying if used.

   💡 Επαγγελματικές Συμβουλές: Do not overcrowd the pan to maintain oil temperature.
8. 8

   Remove fried cutlets from the oil and place them on a wire rack or paper towels to drain excess oil.