Ingredients for Zagreb Veal Steak
- Veal
- 4 oz cooked ham
- Gouda Cheese
- 2 large eggs (for hard-boiling) + 3 large eggs (for breading)
- 1 1/2 cups breadcrumbs
- 1 cup all-purpose flour
- Salt and pepper to taste
- 1 lemon, cut into wedges
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How to Make Zagreb Veal Steak
- Gently pound 2 veal steaks (about 6 oz each) to 1/4 inch thickness using a meat mallet.
- Hard-boil 2 large eggs. Once cool, peel and cut in half.
- Slice 4 oz of cooked ham into thin strips and 4 oz of Gruyere or Swiss cheese into similar sized slices.
- Season veal steaks with salt and pepper. Place a slice of ham, a slice of cheese, and half an egg on one half of each steak.
- Fold the other half of the steak over the filling to create a pocket. Secure the edges with toothpicks.
- In a shallow dish, whisk 3 large eggs with a pinch of salt and pepper. In another dish, place 1 cup of all-purpose flour. In a third dish, place 1 1/2 cups of breadcrumbs.
- Dredge each veal steak in flour, then dip in the egg mixture, and finally coat thoroughly with breadcrumbs.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Carefully place the veal steaks in the hot skillet and fry for about 4-5 minutes per side, or until golden brown and cooked through.
- Remove toothpicks before serving. Cut a lemon into wedges.
- Serve immediately with lemon wedges and your favorite side dish, such as French fries or a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
242 g
Sugar
16g
Fat
55g
Carbs
22g
