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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":494,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"region":543,"baseServings":451,"prepMinutes":487,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":547,"diet":549,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":538,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Three things fix it. Leave a wide bare border of meat around the filling so the edges can seal, press those edges firmly together before breading, and chill the assembled cutlets for at least twenty minutes so the cheese is properly cold when it hits the pan. A crack in the crumb coating is also a common escape route, so bread carefully and patch any bare spots.","How do I stop the cheese leaking out?",{"answer":398,"question":399},"They are close relatives. Cordon bleu is usually two cutlets sandwiched together or a pocket cut into thick meat, typically with gruyère or emmental. Zagrebački odrezak is a single large escalope folded over its filling, made with veal or pork, and uses a mild yellow semi-hard cheese, often with air-dried pršut instead of cooked ham. The technique is the same central European breading drill in both cases.","What is the difference between zagrebački odrezak and cordon bleu?",{"answer":401,"question":402},"Yes, and most Croatian home cooks do. Pork loin sliced and beaten thin behaves almost identically, costs considerably less, and is slightly more forgiving because it has a little more fat. Turkey breast also works. Whichever you use, the meat should end up an even four to five millimetres thick before you fill it.","Can I use pork instead of veal?",{"answer":404,"question":405},"You can, but manage your expectations. Baking at 200°C on a rack for about 20 minutes cooks the meat and melts the cheese, but the crumbs will be drier and paler than a fried crust. Spraying or brushing the coated cutlet with oil before baking helps a great deal. A better compromise is to fry both sides to colour and finish in the oven.","Can I bake it instead of frying?",{"answer":407,"question":408},"Roast or boiled potatoes are the standard, usually with chopped parsley and butter, plus a lemon wedge to cut the richness. Tartar sauce is common in Croatian restaurants, as is a plate of pickled vegetables — gherkins, pickled peppers or sauerkraut salad. A plain green salad afterwards rather than alongside follows local habit.","What do I serve with it?",[410,411,412,413,414,415],"Beat the veal to an even 4–5 mm. Thin spots tear when you fold, and thick spots are still raw when the crust is done.","Leave a clear 2 cm border of bare meat around the filling. Cheese that reaches the edge will find its way out, every time.","Press the folded edges firmly and chill the assembled cutlets for at least 20 minutes before breading — cold cheese melts later and leaks less.","Bread in strict order — flour, then egg, then breadcrumbs — and shake off the excess at each stage. Clumps of wet flour turn into pale soggy patches.","The oil should be about 1 cm deep and hot enough that a breadcrumb sizzles immediately but does not brown in under five seconds. Too hot and the crust colours before the cheese melts.","Drain on a rack, never on paper on a plate — steam trapped underneath softens the crust you just made.","🧀","Zagrebački odrezak is continental Croatia's answer to the schnitzel: a veal escalope beaten thin, layered with ham and a mild melting cheese, folded shut like a book, then breaded and fried. Cutting into it is the whole point — the crust should crackle, the veal should be pale and tender, and the cheese should run out slowly rather than having leaked into the pan twenty minutes earlier. The taste is straightforward comfort food: salty ham, mild dairy, clean veal, and the toasted-breadcrumb flavour that makes any breaded cutlet worth eating. It cooks in under ten minutes once the pan is hot, and the only real skill involved is sealing the edges properly.","The dish is a product of Zagreb's Habsburg kitchen inheritance. Continental Croatia spent centuries inside the Austro-Hungarian sphere and absorbed its cooking wholesale — breaded cutlets, roasts with dumplings, strudel, cream sauces — so a breaded veal escalope was already thoroughly at home there. Zagrebački odrezak takes that base and stuffs it, which puts it in a family with cordon bleu and with the various stuffed schnitzels of central Europe. There is no reliable single origin story, and claims that pin the invention on one Zagreb hotel or one chef in one particular year should be treated with scepticism; what is certain is that it became the standard restaurant order across northern Croatia and stayed there.\n\nWhat distinguishes it from cordon bleu is mostly a matter of construction and cheese. The Croatian version usually takes one large escalope folded over its filling rather than two cutlets sandwiched together, and the cheese is a mild yellow semi-hard one — gouda, edamer or a local equivalent — rather than gruyère or emmental. The ham is often pršut, the air-dried Croatian prosciutto, which brings more salt and aroma than cooked ham does. Beyond that, the technique is the standard central European breading drill: flour, egg, breadcrumbs, and enough fat in the pan for the cutlet to float rather than sit.\n\nIn Croatia this is confident restaurant food rather than something people fuss over at home, usually landing on a plate with a lemon wedge, a mound of roast or boiled potatoes, and either tartar sauce or a pile of pickled vegetables. It is also what a great many Croatian children order when a family goes out to eat, which tells you something about its position in the national diet. The only serious failure mode is a leak, and the fix for that is patience: seal the edges properly, chill the assembled cutlets, and do not crowd the pan.","Best straight out of the pan. Cooked cutlets keep 2 days refrigerated and reheat acceptably in a 190°C oven for 10 minutes on a rack, which re-crisps the crust — a microwave turns it to damp bread. You can assemble and bread them up to a day ahead and keep them uncooked in the fridge on a tray, uncovered, which actually improves the crust. Breaded uncooked cutlets freeze well for a month; fry from frozen over lower heat, adding about four minutes.",[421,422,423,424],"Chills the assembled cutlets before breading, which is the single most effective way to stop the cheese escaping into the pan.","Uses one folded escalope rather than two stacked cutlets, which is how it is actually made in Zagreb.","Gives real doneness cues for the fry — colour, sound and the way the crust puffs away from the meat.","Fries in enough fat for the cutlet to float, so the crust crisps evenly instead of scorching where it touches the pan.",[426,427,428,429],"Meat mallet or heavy rolling pin","Three wide shallow bowls for breading","Large heavy frying pan","Cooling rack",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},36,42,2,1250,55,720,[438],"Roast or boiled potatoes with parsley, a lemon wedge, and tartar sauce or a plate of pickled vegetables.",[440,443,446],{"name":441,"description":442},"Pork zagrebački","The everyday home version, made with pork loin instead of veal. Cheaper, slightly richer, and indistinguishable to most people once it is breaded.",{"name":444,"description":445},"With mushrooms","A layer of sautéed, well-drained mushrooms added alongside the ham and cheese — a common restaurant upgrade in the Zagorje region.",{"name":447,"description":448},"Oven-finished","Fry to colour on both sides then finish in a 190°C oven for 6–8 minutes. Less fat, more even melting, and a good route if you are cooking six at once.",[450,456,460,464,468,473,477,481,486,489],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},4,"veal","veal escalopes, about 180 g each","piece","For the cutlets",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},8,"prosciutto","thin slices of pršut or cooked ham",{"qty":461,"name":462,"unit":463,"group":455},160,"mild semi-hard cheese (gouda or edam), thinly sliced","g",{"qty":465,"name":466,"unit":467,"group":455},null,"salt and white pepper","to taste",{"qty":469,"ref":470,"name":471,"unit":463,"group":472},100,"flour","plain flour","For the coating",{"qty":474,"ref":475,"name":476,"unit":454,"group":472},3,"eggs","eggs, beaten with a pinch of salt",{"qty":478,"ref":479,"name":480,"unit":463,"group":472},200,"breadcrumbs","fine dry breadcrumbs",{"qty":482,"name":483,"unit":484,"group":485,"noScale":8},300,"sunflower oil, for frying","ml","For frying",{"qty":487,"ref":488,"name":488,"unit":463,"group":485},30,"butter",{"qty":490,"ref":491,"name":492,"unit":454,"group":493},1,"lemon","lemon, in wedges","To serve",[495,499,502,506,510,513,517,521],{"tip":496,"text":497,"title":498},"Use a flat mallet face or a rolling pin. The spiked side tears veal into holes that leak later.","Lay each escalope between two sheets of baking paper and work it outwards from the centre with a mallet until it is an even 4–5 mm thick and roughly doubled in area. Season both sides lightly with salt and white pepper, remembering the ham is already salty.","Beat the veal thin",{"text":500,"title":501},"Lay two slices of ham and a quarter of the cheese over one half of each escalope, keeping a clear 2 cm margin of bare meat all the way round. Fold the empty half over the top and press the three open edges together firmly with your fingertips.","Fill and fold",{"text":503,"title":504,"timerSeconds":505},"Transfer the folded cutlets to a tray and refrigerate for at least 20 minutes. This firms the cheese and helps the layers stick, which is what keeps the filling inside during the fry.","Chill the parcels",1200,{"tip":507,"text":508,"title":509},"Pay particular attention to the folded edges — a gap in the crumb coating is where the cheese escapes.","Put the flour, beaten egg and breadcrumbs into three shallow bowls in that order. Coat each cutlet in flour and shake off every loose speck, then dip it fully in egg and let the excess drip away, then press it into the breadcrumbs on both sides and around the sealed edges.","Set up the breading line",{"text":511,"title":512},"Pour the oil into a large heavy pan to a depth of about 1 cm, add the butter, and heat over medium until a stray breadcrumb sizzles briskly on contact but takes several seconds to turn golden. Too hot and the crust burns before the cheese softens.","Heat the pan",{"text":514,"title":515,"timerSeconds":516},"Slide in two cutlets, never more, and fry for 3–4 minutes without moving them. The crust is ready to turn when it has set into an even deep gold and has begun to lift very slightly away from the meat underneath.","Fry the first side",210,{"text":518,"title":519,"timerSeconds":520},"Turn once with tongs and fry another 3 minutes, spooning some of the hot fat over the top so the crust puffs. Press the centre gently — it should feel springy and the cutlet should feel noticeably lighter and hollower than raw.","Fry the second side",180,{"text":522,"title":523},"Lift onto a cooling rack for a minute so steam escapes and the crust stays crisp, then repeat with the remaining cutlets. Serve immediately with lemon wedges — cut into one at the table so the cheese is still flowing.","Drain and serve","ZAH-greb-atch-kee OH-dreh-zak",[526,530,534],{"note":527,"swap":528,"original":529},"Pork is the common home substitute in Croatia and tastes excellent. Turkey is leaner and needs a slightly gentler fry so it does not dry out.","Pork loin or turkey breast, sliced and beaten thin","Veal escalope",{"note":531,"swap":532,"original":533},"Cooked ham is milder and gives a softer, more child-friendly result. Air-dried ham brings more salt, so ease off on salting the meat.","Cooked ham, or prosciutto crudo","Pršut (air-dried ham)",{"note":535,"swap":536,"original":537},"Any cheese that melts smoothly works. Avoid mozzarella, which releases too much water, and avoid hard aged cheeses, which turn oily rather than stringy.","Gruyère, emmental or young gouda","Mild semi-hard cheese","zagrebacki-odrezak","Zagrebački Odrezak (Veal Folded Around Ham and Cheese)","Zagrebački Odrezak","Zagrebački odrezak","croatia","Zagreb and continental Croatia",15,20,"easy",[548],"main",[],[452,458,479,475],[552,555,557,559],{"alt":553,"src":554},"Golden breaded Croatian veal cutlet cut open with melted cheese and ham running out, lemon wedge alongside","\u002Fimages\u002Frecipes\u002Fzagrebacki-odrezak\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Fzagrebacki-odrezak\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fzagrebacki-odrezak\u002Fhero-4x3.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fzagrebacki-odrezak\u002Fhero-1x1.jpg",[562,563,564,565,566,567],"zagrebački odrezak","stuffed veal cutlet","croatian schnitzel","ham and cheese","breaded veal","zagreb","2026-08-20","dishroute-kitchen","A thin veal escalope folded over ham and mild cheese, sealed at the edges, breaded and shallow-fried until the crust is crisp and the cheese runs the moment you cut in.",{"en":572},"\u002Frecipe\u002Fzagrebacki-odrezak",{"items":574,"total":677,"page":490,"limit":854,"hasMore":855},[575,608,639,671,701,732,761,787,815,844],{"slug":576,"title":577,"shortTitle":578,"nativeName":578,"countrySlug":542,"region":579,"baseServings":451,"prepMinutes":580,"cookMinutes":581,"difficulty":582,"course":583,"diet":584,"mainIngredients":587,"images":593,"keywords":603,"publishedAt":568,"updatedAt":568,"authorSlug":569},"brudet","Brudet (Adriatic Mixed Fish Stew with Soft Polenta)","Brudet","Dalmatia and Istria",25,50,"medium",[548],[585,586],"pescatarian","gluten-free",[588,589,590,591,592],"white-fish","squid","mussels","tomato","polenta",[594,597,599,601],{"alt":595,"src":596},"Wide pan of Adriatic brudet with fish steaks, squid rings and open mussels in red sauce beside soft polenta","\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fbrudet\u002Fhero-1x1.jpg",[576,604,605,592,606,607],"adriatic fish stew","croatian seafood","brodetto","dalmatian",{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":542,"region":613,"baseServings":451,"prepMinutes":545,"cookMinutes":614,"difficulty":582,"course":615,"diet":616,"mainIngredients":617,"images":622,"keywords":632,"publishedAt":568,"updatedAt":568,"authorSlug":569},"crni-rizot","Crni Rižot (Croatian Black Cuttlefish Risotto)","Crni Rižot","Crni rižot","Dalmatia",45,[548],[585],[589,618,619,620,621],"short-grain-rice","garlic","olive-oil","parsley",[623,626,628,630],{"alt":624,"src":625},"Plate of jet-black Croatian cuttlefish risotto scattered with chopped parsley and a lemon wedge","\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fcrni-rizot\u002Fhero-1x1.jpg",[633,634,635,636,637,638],"crni rižot","squid ink risotto","cuttlefish","dalmatian seafood","croatian rice","adriatic",{"slug":640,"title":641,"shortTitle":642,"nativeName":642,"countrySlug":542,"region":613,"baseServings":643,"prepMinutes":545,"cookMinutes":545,"restMinutes":644,"difficulty":546,"course":645,"diet":649,"mainIngredients":652,"images":654,"keywords":664,"publishedAt":568,"updatedAt":568,"authorSlug":569},"fritule","Fritule (Dalmatian Rum and Citrus Fritters)","Fritule",6,60,[646,647,648],"dessert","snack","street-food",[650,651],"vegetarian","nut-free",[470,475,653,491],"raisins",[655,658,660,662],{"alt":656,"src":657},"Bowl of golden craggy fritule fritters heaped under a thick dusting of icing sugar","\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Ffritule\u002Fhero-1x1.jpg",[640,665,666,667,668,669,670],"croatian fritters","dalmatia","rum raisin","christmas market","fried dough","advent",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":542,"region":613,"baseServings":643,"prepMinutes":580,"cookMinutes":676,"restMinutes":677,"difficulty":678,"course":679,"diet":680,"mainIngredients":682,"images":685,"keywords":695,"publishedAt":568,"updatedAt":568,"authorSlug":569},"peka","Ispod Peke (Croatian Veal and Potatoes Baked Under a Bell)","Ispod Peke","Ispod peke",120,10,"hard",[548],[586,681],"dairy-free",[452,683,620,619,684],"potato","rosemary",[686,689,691,693],{"alt":687,"src":688},"Metal tray of veal and potato wedges cooked under a peka bell, with rosemary sprigs and glossy pan juices","\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fpeka\u002Fhero-1x1.jpg",[672,696,697,698,699,700],"ispod peke","croatian bell roast","dalmatian veal","ember cooking","sač",{"slug":702,"title":703,"shortTitle":704,"nativeName":704,"countrySlug":542,"region":705,"baseServings":643,"prepMinutes":545,"cookMinutes":706,"restMinutes":707,"difficulty":546,"course":708,"diet":710,"mainIngredients":711,"images":715,"keywords":725,"publishedAt":568,"updatedAt":568,"authorSlug":569},"manestra","Maneštra (Istrian Bean, Corn and Smoked Pork Pot)","Maneštra","Istria",105,480,[709],"soup",[586,681],[712,683,713,714,619],"corn","smoked-pork","onion",[716,719,721,723],{"alt":717,"src":718},"Deep bowl of thick Istrian maneštra with borlotti beans, corn kernels, potato and shreds of smoked pork","\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fmanestra\u002Fhero-1x1.jpg",[726,727,728,729,730,731],"maneštra","istrian soup","bobići","bean and corn stew","croatian one-pot","smoked pork",{"slug":733,"title":734,"shortTitle":735,"nativeName":735,"countrySlug":542,"region":613,"baseServings":643,"prepMinutes":736,"cookMinutes":516,"restMinutes":436,"difficulty":678,"course":737,"diet":738,"mainIngredients":739,"images":744,"keywords":754,"publishedAt":568,"updatedAt":568,"authorSlug":569},"croatian-pasticada","Pašticada (Dalmatian Beef Braised in Sweet Prošek Wine)","Pašticada",40,[548],[],[740,741,714,742,743],"beef-chuck","bacon","red-wine","carrot",[745,748,750,752],{"alt":746,"src":747},"Sliced Dalmatian pašticada beef fanned over potato gnocchi under a dark glossy prune and wine sauce","\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fcroatian-pasticada\u002Fhero-1x1.jpg",[755,756,757,758,759,760],"pašticada","dalmatian beef","croatian braise","prošek","sweet and sour beef","gnocchi",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":542,"region":613,"baseServings":451,"prepMinutes":580,"cookMinutes":644,"restMinutes":644,"difficulty":546,"course":766,"diet":768,"mainIngredients":769,"images":771,"keywords":781,"publishedAt":568,"updatedAt":568,"authorSlug":569},"salata-od-hobotnice","Salata od Hobotnice (Dalmatian Octopus and Potato Salad)","Salata od Hobotnice","Salata od hobotnice",[767],"appetizer",[585,586,681],[770,683,620,621,714],"octopus",[772,775,777,779],{"alt":773,"src":774},"Bowl of Dalmatian octopus salad with potato chunks, red onion slivers and chopped parsley glossy with olive oil","\u002Fimages\u002Frecipes\u002Fsalata-od-hobotnice\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fsalata-od-hobotnice\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fsalata-od-hobotnice\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fsalata-od-hobotnice\u002Fhero-1x1.jpg",[782,783,784,785,605,786],"salata od hobotnice","octopus salad","dalmatian starter","konoba","potato 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