Zagreb Veal Steak

• 700 g veal (4 large schnitzels)
• 60 g ham (cooked smoked farmer's ham)
• 60 g gouda cheese or 60 g swiss cheese
• 2 eggs (cooked)
• 200 g breadcrumbs
• 150 g flour
• 3 eggs
• 50 g salt
• 1 lemon

1. Beat veal steaks to make them thin.
2. Cut cooked eggs into halves. Slice ham and cheese.
3. Salt steaks from inside and put slice of ham, slice of cheese and 1/2 egg on one side of steak. Cover with other side to make it look like a pocket. Beat the ends of the steak to close them.
4. Whisk 3 eggs like you are making omelet. Put them into flour, than eggs, than breadcrumbs.
5. Heat oil in a frying pan and fry steaks until golden on both sides (you may use half lard half oil mixture, it is much better).
6. Cut lemon into slices and serve with steaks. We usually eat the steaks with French fry potato.

veal, ham, gouda cheese, eggs, breadcrumbs, flour, eggs, salt, lemon

Taken from www.food.com/recipe/zagreb-veal-steak-326251 (may not work)