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Serbian Breaded Rolled Cutlet

Serbian Breaded Rolled Cutlet

Course Main Course
Cuisine Serbian
Keyword beef, lunch, dinner,
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 Serving
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 Veal Slice thinly sliced (use pork or chicken as an alternative) /a few pinches of kosher salt and 1 tsp. Lemon juice
  • 1 tbsp. Sour Cream Breakstone's, per slice
  • 3 Smoked Ham Slices Virginia ham, black forest ham, prosciutto etc.
  • 2 Gouda Cheese Slices
  • 2-3 Small Kosher Dill Pickles
  • All-purpose flour corn starch would work too
  • Egg/s
  • Breadcrumbs I used Seasoned Panko Breadcrumbs
  • 3 Tbsp. Oil
  • You'll need:
  • Plastic Wrap cling/food wrap
  • Toothpicks
  • Longer/larger frying pan as this is about 8 inches long.

Instructions

  1. Place large enough plastic wrap on working surfaces (cutting board), then place a veal slice on one side of the plastic wrap so you could cover it with the other half; sprinkle with a bit of salt and a squeeze of lemon juice. Cover with another side of the plastic wrap, then tenderize the meat by using a steel mallet. Pound on it until the meat slice is thin enough.
  2. On a flat slice of veal, add sour cream, slices of ham, cheese, and pickles.
  3. Wrap the stuffing tightly inside of the veal slice, using a plastic wrap as a helper to roll easier. Make sure to tuck in the ends of the roll. Then turn around and punch through the meat with the toothpick. I used two toothpicks.
  4. Remove the wrap completely and Dip the roll into the flour, then shake off the excess, if possible. Next, drench it through the mixed eggs to coat it, and lastly lay the veal roll in the bread crumbs, turn it over and press it into the breading to coat. Place it on the baking pan.
  5. Preheat oven at 375 F, and preheat the oil on medium-high temp.  Hot but not smoking hot.

  6. Slowly and carefully add breaded rolled cutlet on a large enough pan with preheated oil, and let it get seared, on all sides for a minute or two, or until it is a light golden color.
  7. Transfer the roll/s on the baking pan and let it bake for 20 minutes in preheated oven. After 20 minutes, take it out and let it rest for 10 minutes.
  8. Just before breaded rolled cutlet was done, I started to fry my red potatoes with few pinches of salt and rosemary.
  9. Slice the roll in about 3-inch rolls. I served it with a green salad, tomatoes, and cucumbers drizzled with olive oil and lemon juice, and fried red potatoes.

Recipe Notes