Lissabon – Stad van Street Art
Lissabon is een stad aan de Portugese kust die moderne ideeën vakkundig combineert met de charme van de oude wereld. Lissabon is een wereldcentrum voor street art, hoewel...
Across Zagreb, few dishes speak so directly to local comfort food habits as zagrebački odrezak. At a glance, it looks like a familiar breaded cutlet: golden, oval, and deeply crisp. Once sliced, though, it reveals a pocket of melted cheese and savory ham sealed inside thin veal. The contrast between the shattering crust and the soft, almost custard-like interior gives this dish its loyal following in homes and neighborhood restaurants.
Zagrebački odrezak grew from the same Austro-Hungarian schnitzel tradition that shaped cooking throughout Central Europe. Classic Viennese schnitzel keeps the meat plain under its crumb coat, while the Croatian capital embraced a more indulgent approach. Cooks in Zagreb tucked local ham and cheese between veal cutlets, turned the whole parcel in breadcrumbs, and served it as a generous main course. Over time, the dish gained near-symbolic status for visitors passing through the city and for families who wanted something a bit festive without turning to a full roast.
On the plate, the flavor is both familiar and distinct. Veal stays tender and mild, taking on a gentle seasoning of salt, pepper, and frying fat. The ham adds a gentle smokiness and a salty note that cuts through the richness of the cheese. A semi-hard cheese such as Gouda or Emmental melts into a smooth layer rather than a runny pool, so each slice holds together neatly. The breadcrumb coating brings structure and a nutty aroma from contact with hot fat, while a squeeze of lemon on top brightens everything in one quick gesture.
Texture control defines this dish. The meat must be pounded thin enough to cook quickly but not so thin that it tears when folded over the filling. The filling has to be substantial yet not excessive, or it will leak as soon as the schnitzel meets the pan. The coating should cling in an even layer, without bald patches or thick clumps of crumbs. Finally, the fat in the pan must sit at a temperature that browns the crust steadily without scorching it or leaving the interior undercooked.
This recipe follows the version many Zagreb home cooks rely on: veal cutlets, cooked ham, and a mellow yellow cheese, pan-fried in a mixture of neutral oil and butter or clarified butter. The method uses a straightforward three-stage breading station and a short chilling period for the stuffed cutlets, which helps them hold their shape and reduces leakage. For cooks outside Croatia, veal can be swapped for pork loin or chicken breast, and pantry staples can stand in for local cheeses and hams without losing the spirit of the dish.
What emerges from the pan is generous enough for a weekend meal yet accessible for a weeknight treat when the cook has a little time and focus. Served with French fries, potato salad, or buttered parsley potatoes, and perhaps a simple green salad, zagrebački odrezak captures the heart of Zagreb-style cooking: modest ingredients treated with care, layered for comfort, and presented without pretense.
4
porties30
notulen40
notulen300
kcalZagrebački odrezak is a Croatian stuffed schnitzel from Zagreb, built from thin veal cutlets filled with ham and cheese, then breaded and pan-fried until crisp. The meat is pounded gently, folded over its filling, and coated in flour, egg, and fine breadcrumbs for a firm, even crust. A short rest before frying keeps the parcels intact, while a mix of neutral oil and butter in the pan gives both reliable browning and rich aroma. The result is a cutlet with a crackling exterior and a tender interior that reveals melted cheese when sliced. Paired with potatoes and a squeeze of lemon, it serves as a satisfying centerpiece for family meals or guests.
4 kalfskoteletten, about 120 g / 4 oz each, 5–7 mm thick - Veal keeps the flavor delicate and stays tender with quick frying. Vervanging: Pork loin or chicken breast cutlets work well; choose boneless, lean pieces.
4 slices cooked ham, about 80 g / 3 oz total - Mild, lightly smoked ham gives savory depth without overpowering the veal. Pork-free option: Turkey ham or chicken ham gives a similar texture.
4 slices semi-hard cheese (Gouda, Emmental, or Edam), 20–25 g / ¾ oz each - These cheeses melt smoothly and hold their shape in the pocket.
Vervanging: Mild “Swiss”-type cheese or young Kashkaval behaves in a similar way.
Salt and freshly ground black pepper - Simple seasoning keeps the focus on the meat and filling.
2 tsp mild mustard (optional) - A thin smear on the inside of the cutlet adds a gentle tang.
60 g (½ cup) all-purpose flour - Provides a dry base so the egg clings well. Gluten-free option: Use rice flour or a gluten-free all-purpose blend.
2 grote eieren, beaten - The egg layer binds the crumbs to the meat and gives a deep golden color.
120 g (about 2 cups) fine, dry breadcrumbs - Fine crumbs give a tight, even crust that browns quickly. Gluten-free option: Use gluten-free breadcrumbs.
80 ml (⅓ cup) neutral oil (sunflower, canola, or grapeseed) - Neutral flavor keeps attention on the schnitzel.
40 g (3 Tbsp) butter or clarified butter - Adds aroma and a rich, toasty note to the crust.
1 lemon, cut into wedges - A squeeze at the table lifts the richness of the dish.
2 Tbsp chopped fresh parsley (optional) - Brings a fresh herbal note and color on the plate.
Side dishes: French fries, potato salad, or buttered potatoes - Classic partners that soak up meat juices and stray crumbs.
Pound the veal between two sheets of parchment or plastic wrap until about 4–5 mm (⅙ in) thick, about 5 minutes. Work from the center outward so the meat stays even.
Season the meat lightly on both sides with salt and pepper, 1–2 minutes. Lay the cutlets on a tray in a single layer.
Lay the ham and cheese on two of the cutlets, leaving a 1 cm / ½ in border around the edges, about 3 minutes. Spread a thin layer of mustard on the inside first if using.
Cover with the remaining cutlets to form “sandwiches,” then press the edges firmly together, 2 minutes. If any edges look thin, tap gently with the flat of the hand to seal.
Secure the edges with a few toothpicks where needed, 2–3 minutes. This keeps the filling from escaping as it heats.
Chill the stuffed cutlets on the tray in the refrigerator for 10–15 minutes. This brief rest helps them keep their shape during breading and frying.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs, 3 minutes. Season the flour and crumbs lightly with salt and pepper.
Pat the cutlets dry with paper towels, 1–2 minutes. Dry surfaces accept the coating more evenly.
Coat each stuffed cutlet in flour, shaking off excess, about 2 minutes. Press the flour gently into the edges.
Dip into beaten egg, turning to coat fully, 2 minutes. Let extra egg drip back into the dish.
Press into breadcrumbs on both sides, 3–4 minutes. Make sure the entire surface and all edges are well covered so the filling stays contained.
Rest the breaded cutlets on a clean tray for 5–10 minutes. This short pause helps the crumbs adhere firmly and reduces shedding in the pan.
Heat the oil and butter in a large, heavy skillet over medium heat until a breadcrumb dropped into the fat sizzles gently, 3–5 minutes. Aim for about 170–175°C / 340–350°F.
Fry the schnitzels two at a time, 3–4 minutes per side, until deep golden and crisp. Turn once with tongs, keeping the coating intact.
Drain on a wire rack set over a tray or on paper towels, 3–4 minutes. Remove toothpicks, then sprinkle lightly with salt while still hot.
Serve hot with lemon wedges, parsley, and chosen side dishes, 3–5 minutes for plating. Slice at the table so the melted cheese and ham are visible.
Approximate values for one stuffed veal schnitzel with ham and cheese, without sides:
| Voedingsstof | Hoeveelheid (per portie) | Notities |
|---|---|---|
| Calorieën | ~630 kcal | From veal, ham, cheese, breadcrumbs, egg, and fat |
| Koolhydraten | ~27 g | Mostly from flour and breadcrumbs |
| Eiwit | ~46 gram | High-quality protein from veal, ham, and cheese |
| Vet | ~38 g | Includes pan fat absorbed into the crust |
| Vezel | ~1 gram | From breadcrumbs |
| Natrium | ~1200 mg | From ham, cheese, added salt, and breadcrumbs |
| Allergenen | Dairy, eggs, gluten, pork (traditional version) | Adjust with substitutions for dietary needs |
Values are estimates based on common ingredient data and typical absorption during shallow frying; actual numbers vary with exact products, oil temperature, and portion size.
Lissabon is een stad aan de Portugese kust die moderne ideeën vakkundig combineert met de charme van de oude wereld. Lissabon is een wereldcentrum voor street art, hoewel...
Van Rio's sambaspektakel tot Venetië's gemaskerde elegantie, ontdek 10 unieke festivals die menselijke creativiteit, culturele diversiteit en de universele geest van feestvieren laten zien. Ontdek…
De enorme stenen muren zijn nauwkeurig gebouwd om de laatste verdedigingslinie te vormen voor historische steden en hun inwoners. Ze dienen als stille wachters uit een vervlogen tijdperk.
Reizen per boot, met name op een cruise, biedt een onderscheidende en all-inclusive vakantie. Toch zijn er voor- en nadelen om rekening mee te houden, net als bij elke andere vorm van…
Het artikel onderzoekt hun historische betekenis, culturele impact en onweerstaanbare aantrekkingskracht en verkent de meest vereerde spirituele plekken ter wereld. Van eeuwenoude gebouwen tot verbazingwekkende...
