Lunches
Zagrebački Odrezak
Ingredients
- - 4 veal or pork escalopes (approx. 150 g / 5.3 oz each), flattened
- - 4 slices cooked ham
- - 4 slices Emmental or Gouda cheese
- - 100 g (3.5 oz) plain flour
- - 2 large eggs, beaten
- - 150 g (5.3 oz) fine breadcrumbs
- - Sunflower oil, for frying
- - Salt and black pepper, to taste
Method
- Season the flattened escalopes with salt and pepper.
- Place a slice of ham and cheese on each escalope, roll tightly and secure with a toothpick.
- Dredge each roll in flour, then beaten egg, then breadcrumbs, pressing to coat evenly.
- Heat oil in a frying pan over medium heat.
- Fry the rolls for 4-5 minutes per side until deep golden and cooked through.
- Drain on paper towel and remove toothpicks before serving.
Introduction: The Zagreb-style cutlet is a breaded veal or pork escalope rolled around ham and cheese, then fried until
golden.
Cultural Background: The Zagreb-style cutlet is a breaded veal or pork escalope rolled around ham and cheese, then fried until
golden. A 20th-century restaurant classic named for the capital, it remains one of Croatia's most internationally
recognisable dishes, often compared to cordon bleu but considered a distinctly Croatian creation.
Tips: Chill the breaded rolls for 15 minutes before frying to help the coating set. Fry at a steady medium heat so the
cheese melts before the crumb burns.
Variations: A turkey breast version is popular as a lighter alternative to veal.
Storage: Refrigerate cooked cutlets for up to 2 days in an airtight container.
Reheating: Reheat in an oven at 180°C (350°F) for 10-12 minutes to keep the crumb crisp.
Nutrition: Per serving (approx.): 480 kcal, 34 g protein, 26 g fat, 26 g carbohydrate.
FAQs
Q: What's the difference from cordon bleu?
A: The preparation is similar, though Zagrebački odrezak is considered a distinct Croatian dish with its own culinary tradition and typical sides.
Q: What sides are traditionally served?
A: Mashed potatoes and a simple green salad are the classic accompaniments.