About this recipe

✨

Recipe highlight

Why you’ll love it

Pound, roll, bread, fry—restaurant-classic on your table in 40 minutes. ⚡

Ingredients

• Meat & filling
• 🐖/🐄 Veal or pork cutlets, pounded 3–4 mm: 4 pieces (600 g / 1.3 lb)
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• ⚫ Black pepper: ½ tsp (1 g / 0.04 oz)
• 🧀 Kajmak (or cream cheese + 1 tbsp sour cream): 150 g (½ cup / 5.3 oz) dairy
• 🫓 Thin ham slices (optional): 80 g (4–6 slices / 2.8 oz)
• 🫑 Ajvar (optional, thin layer): 30 g (2 tbsp / 1.1 oz)
• 🍋 Lemon wedges, to serve: 1–2
• Breading & fry
• 🌾 All-purpose flour: 60 g (½ cup / 2.1 oz) gluten
• 🥚 Eggs, beaten: 2 large (≈100 g / 3.5 oz) egg
• 🧂 Pinch of salt for eggs: 1 g (⅙ tsp / 0.04 oz) egg
• 🍞 Fine breadcrumbs (or panko): 120 g (2 cups / 4.2 oz)
• 🫗 Neutral oil for shallow frying: 400–500 ml (1¾–2 cups / 14–17 fl oz)
• Sides (optional)
• 🍟 Fries or mashed potatoes: as needed
• 🥒 Tartare sauce or lemon-garlic yogurt: to taste dairy

Preparation

• 1 Pound & season Between plastic wrap, pound cutlets thin and even. Season both sides with salt and pepper.
• 2 Fill & roll Lay a slice of ham (if using) on each cutlet, spread 1–2 tbsp kajmak (and a swipe of ajvar if you like). Roll up tightly from the short side; tuck ends and secure with toothpicks.
• 3 Bread Dredge rolls in flour → beaten, salted eggs → breadcrumbs. Press well; rest 10 min to set.
• 4 Fry Heat oil to 170–175°C / 340–350°F. Fry 3–4 min/side until deep golden and cooked through (internal 68–70°C / 155–160°F). Drain on a rack.
• 5 Serve Remove toothpicks. Slice thickly or serve whole with lemon, fries, and sauce.

Timing details

Nutrition

Estimated values per serving.

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