Dish

Samoborski kotlet

Samobor cutlet

Samoborski kotlet is made by pounding a pork cutlet until it is thin and tender. It is then breaded and fried until it is crispy and golden brown. The dish is typically served with mashed potatoes and a side salad. The breaded pork cutlet is juicy and flavorful, and the mashed potatoes provide a creamy and comforting contrast. The side salad adds a fresh and crunchy element to the dish.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish› Pork Dish

Origins and history

Samoborski kotlet is a traditional Croatian dish that has been enjoyed for generations. It is named after the town of Samobor, which is located near the capital city of Zagreb. The dish is typically served in local restaurants and at family gatherings.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It contains pork and gluten from the bread crumbs used in the breading.

Variations

There are many variations of Samoborski kotlet, including those that are made with chicken or veal instead of pork. Some recipes also call for the addition of herbs or spices to the breading mixture.

Presentation and garnishing

Samoborski kotlet should be presented on a large plate with the mashed potatoes and side salad arranged neatly around it. A lemon wedge can be added for a pop of color and flavor. The dish can be garnished with fresh herbs, such as parsley or chives.

Tips & Tricks

To ensure that the pork cutlet is tender and juicy, it should be pounded until it is thin and even. The breading should be seasoned well with salt and pepper, and the oil used for frying should be hot enough to create a crispy crust without burning the breading.