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Karađorđeva Schnitzel | Crispy and Stuffed with Kajmak
(0)
40 min
Under an hour
Gurkerl Küche
Karađorđeva-Schnitzel ist eine beliebte Spezialität der Balkan-Küche: Zartes Schweinsschnitzel wird mit cremigem Kajmak gefüllt, fest aufgerollt und in knuspriger Panier goldbraun herausgebacken. Innen cremig-zart, außen kross – serviert mit Zitrone und Erdäpfeln.
Preparation method
Preparation & Rolling
Place the pork cutlets on a cutting board, cover with cling film and pound evenly thin using a meat mallet. Season both sides with 1 pinch of fine salt and 1 pinch of ground black pepper.
Lay the cutlets flat and spread approx. 75 g of plain cream cheese (kajmak) over the bottom third of each. Fold the side edges slightly inwards to prevent the filling from leaking during frying, and roll the meat tightly into firm rolls from the bottom up.
Breading & Frying
Set up three deep plates for a classic breading station: Place 100 g of plain wheat flour in the first plate. Whisk 2 eggs with a fork in the second plate. Fill the third plate with 150 g of classic breadcrumbs. First, coat the stuffed meat rolls all over in flour (gently shake off any excess flour), then dip them through the beaten egg, and finally roll them in the breadcrumbs. Gently press the breading on all sides.
Chef's tip
Keeping the schnitzel warm in the oven ensures the breading remains wonderfully crispy while the meat inside stays tender and juicy.
Traditionally, authentic Serbian kajmak is used for the filling. Alternatively, a mixture of plain cream cheese and a little sour cream or crumbled sheep's cheese tastes excellent.
70 min
Under an hour
