Zagrebački Odrezak
Zagreb Schnitzel
A sophisticated Croatian take on the Viennese schnitzel, this dish features a tender veal or pork cutlet stuffed with ham and cheese, then breaded and fried to golden perfection.
🧂 Ingredients
- 2 large Veal or Pork cutlets(about 150-200g each, pounded thin)
- 4 slices Cooked Ham
- 4 slices Gouda or similar semi-hard cheese
- 100 g All-purpose flour
- 2 large Eggs(beaten)
- 150 g Breadcrumbs
- to taste Salt
- to taste Black pepper(freshly ground)
- for frying Vegetable oil or lard
👨🍳 Instructions
- 1
Place a cutlet between two pieces of plastic wrap and pound it very thin, about 3-4mm thick. Repeat with the other cutlet.
- 2
Season the pounded cutlets with salt and pepper on both sides.
- 3
On one half of each cutlet, layer two slices of ham and two slices of cheese. Fold the other half of the cutlet over the filling, pressing the edges to seal. You can also secure the edges with toothpicks if needed.
- 4
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 5
Dredge each stuffed cutlet first in flour, then dip in the beaten eggs, ensuring it's fully coated, and finally coat generously with breadcrumbs. Press the breadcrumbs firmly onto the cutlet.
- 6
Heat a generous amount of oil or lard in a large skillet over medium-high heat. The fat should be about 1-2 cm deep.
- 7
Carefully place the breaded cutlets into the hot oil and fry for about 4-6 minutes per side, or until golden brown and the cheese inside is melted and gooey. Adjust heat as needed to prevent burning.
- 8
Remove the fried cutlets from the skillet and place them on a wire rack or paper towels to drain excess oil. Remove toothpicks if used.
💡 Pro Tips
- ✓Ensure the cutlets are pounded very thin for even cooking and tenderness.
- ✓Seal the edges of the cutlet well to prevent the cheese from leaking out during frying.
- ✓Use enough oil for frying to ensure a crispy crust.
- ✓Serve immediately for the best texture and melted cheese.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use different types of cheese like Swiss or Provolone.
- Add a thin slice of prosciutto instead of ham.
- Serve with a lemon wedge.