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Lay out the pounded veal or pork cutlets on a flat surface.
Season both sides with salt and black pepper.
Place a slice of ham or prosciutto on each cutlet.
Add a slice of kajmak (or cream cheese) on top of the ham.
Carefully roll up each cutlet, tucking in the sides to enclose the filling, and secure with toothpicks if needed.
Dredge each rolled cutlet in all-purpose flour, shaking off any excess.
Dip the floured cutlets into the beaten eggs, ensuring they are fully coated.
Roll the cutlets in breadcrumbs, pressing gently to adhere.
In a large skillet, heat vegetable oil over medium-high heat until hot.
Carefully place the breaded cutlets in the skillet, seam side down.
Fry until golden brown and cooked through, about 4-5 minutes per side.
Transfer to a paper towel-lined plate to drain excess oil.
Enjoy your meal!