Breaded Veal Cutlets with Cheese and Ham
45—55 Min
A crispy and golden take on veal cutlets stuffed with melty cheese and ham - an Austrian classic you'll find at many restaurants. Breaded to perfection and pan-fried, this dish is more than comforting and pairs wonderfully with fresh salad and potatoes.
Ingredients 4 Portions
- 4 boneless veal cutlets, about 700 g
- 1.5 tbspGrilled Chops Argentina Seasoning Mix
- 4 pc.cheese, sliced
- 4 pc.cooked ham, sliced
- 2 eggs
- 150 gflour, for breading
- 150 gbreadcrumbs, for breading
- 1 loil, for frying
Preparation
- 1
Place a veal cutlet in a freezer bag and pound it to flatten as much as possible. Repeat with the remaining cutlets.
- 2
Season the flattened cutlets with Grill Kotelett Argentina seasoning. Place a slice of ham and a slice of cheese on one side of a cutlet, fold it over, and secure with toothpicks if needed.
- 3
Season the eggs with a little salt and whisk until frothy. Place flour and breadcrumbs on two deep plates or bowls. Coat each cutlet first in flour, then in egg, and finally in breadcrumbs.
- 4
Heat the oil in a large, deep pan, add the cutlets, and fry over medium heat for about 4–5 minutes on each side. Remove the cutlets to a strainer to drain excess oil, then serve with a lemon wedge, salad, and a side of your choice.
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