Zagrebački Odrezak

Zagrebački Odrezak (Zagreb-style Stuffed Cutlet)

A classic Croatian breaded cutlet from Zagreb, stuffed with ham and cheese, pan-fried until golden. Traditionally served with roasted potatoes and a few spoonfuls of tartar-style sauce.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (about 1¼ lb) boneless pork loin, cut into 4 even steaks about 1.5 cm / ⅝ in thick
• •300 g (about 10½ oz) boneless chicken breast, thinly pounded for the outer layer
• •120 g (about 4 oz) cooked ham, thinly sliced, traditional choice
• •120 g (about 4 oz) edam or gouda cheese, sliced thin; edam is the most common choice in Croatia
• •60 g (½ cup) all-purpose flour, for dredging
• •2 pieces (2 large) eggs, lightly beaten with a pinch of salt
• •100 g (about 3½ oz) fine dried breadcrumbs
• •120 ml (½ cup) neutral oil or lard, lard is most traditional
• •0.5 tsp (½ tsp) salt
• •0.25 tsp (¼ tsp) black pepper
• •20 g (small handful) fresh parsley, chopped, for serving

Steps

1. 1 Butterfly each pork steak horizontally to open like a book, then pound lightly between two sheets of plastic wrap to an even thickness of about 8 mm / ⅓ in. Season both sides with salt and pepper.
2. 2 Pound the chicken breast slices to a similar 8 mm / ⅓ in thickness; they should be large enough to fully wrap the outside of each pork steak (a few smaller pieces can be patched together).
3. 3 Lay one slice of ham and one slice of cheese on the inside of each pork steak, close it like a sandwich, and wrap the stuffed pork completely with the pounded chicken breast, pressing to adhere.
4. 4 Set up three plates: flour, beaten egg, and breadcrumbs. Dredge each wrapped cutlet first in flour (shake off excess), then in egg, then press firmly into breadcrumbs so they form an even, compact crust. Rest 5 minutes so the coating sets.
5. 5 Heat oil or lard in a heavy skillet over medium heat to about 170 °C / 340 °F (a breadcrumb should sizzle immediately). Fry the cutlets for about 5 minutes per side, turning once, until the crust is deep golden.
6. 6 Reduce heat to low, cover the pan, and cook another 4–6 minutes to ensure the pork and chicken cook through. Internal temperature must reach 71 °C / 160 °F in the thickest part of the pork.
7. 7 Drain on paper towels, rest 2–3 minutes, sprinkle with chopped parsley, and serve hot with roasted potatoes and a tartar-style sauce.