Zagreb Veal Steak
Experience the classic flavors of Croatia with Zagreb Veal Steak, a mouthwatering dish that combines tender veal cutlets, savory ham, and gooey melted cheese encased in a golden, crispy breadcrumb crust. This indulgent recipe features a simple yet elegant preparation technique, with the veal cutlets folded over the flavorful filling and sealed before being perfectly fried to achieve a crunchy exterior and juicy interior. Infused with the comforting aromas of smoked ham and rich cheese, this dish is ideal for impressing guests or treating yourself to a special meal. Serve it with a squeeze of fresh lemon for a zesty finish and pair with roasted potatoes or a crisp green salad for a perfectly balanced dinner. With just 20 minutes of prep and cook time, this Croatian culinary gem is as approachable as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 4 slices Ham
- 4 slices Cheese (such as Gouda or Swiss)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 cup Sunflower oil (for frying)
- 4 pieces Lemon wedges
Instructions
Place each veal cutlet between two pieces of plastic wrap or parchment paper and gently pound with a meat mallet until they are about 1/4 inch (0.6 cm) thick.
Season both sides of the veal cutlets with salt and black pepper.
Lay a slice of ham and a slice of cheese on one half of each cutlet. Fold the other half over to encase the filling and press the edges together to seal. If needed, gently press the edges with the back of a fork.
Set up a breading station: Place the flour in a shallow dish, beat the eggs in a second shallow dish, and place the breadcrumbs in a third shallow dish.
Dredge each stuffed veal cutlet in the flour, then dip it into the beaten eggs, and finally coat it in breadcrumbs, pressing to adhere.
Heat the sunflower oil in a large skillet over medium heat until shimmering.
Fry the breaded veal steaks, two at a time, for 4-5 minutes on each side or until golden brown and cooked through. Transfer them to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining veal cutlets.
Serve hot with a lemon wedge on the side for squeezing over the steak. This pairs beautifully with a side of roasted potatoes or a fresh green salad.
Nutrition Facts
Calories |
4491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.8 g | 431% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 5969 mg | 260% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.0 g | ||
| Protein | 228.1 g | 456% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1050 mg | 81% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
