Popeci (Unbreaded, Stuffed Veal/Pork Cutlet)
Montenegrin Stuffed Veal or Pork Cutlet (Unbreaded)
Yes, with a tweak: request the dish to be prepared without breading. About 3g net carbs per serving, lower than 8 in 10 Montenegrin dishes.
What it is
Traditionally, a veal or pork cutlet stuffed with Njeguši cheese and prosciutto, then breaded and fried. The keto version omits the breading.
Key ingredients
Veal or pork cutlet, Njeguši pršut (prosciutto), Njeguši sir (cheese), cooking oil/butter.
How to make it keto
Crucially, request the dish to be prepared without breading. Confirm it is pan-fried in oil or butter, not deep-fried in a breaded coating. Ensure no flour is used as a binder for the stuffing.
Watch out for
The traditional preparation involves heavy breading; this must be strictly avoided. Some restaurants may use flour to thicken the stuffing or sauce; confirm this is not the case.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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