Karađorđeva Šnicla
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The Tale of Karađorđeva Šnicla
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Karađorđeva šnicla, a breaded veal or pork cutlet rolled around cheese, is said to have been created in a 1950s Belgrade restaurant and named after Karađorđe Petrović, the 19th-century leader of the first Serbian uprising against Ottoman rule, though the exact circumstances of its invention aren't firmly documented.
Ingredients
Scale:· 4 servings
- 4 pork loin cutlets, pounded thin
- Salt and black pepper
- 1 cup kajmak or cream cheese
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- Oil, for frying
- Tartar sauce, for serving
- Lemon wedges, for serving
Instructions
- 1Season the pounded pork cutlets with salt and pepper.
- 2Spread a spoonful of kajmak along the center of each cutlet and roll it up, securing with a toothpick.
- 3Dredge each roll in flour, then egg, then breadcrumbs, pressing to coat evenly.
- 4Heat oil in a deep skillet and fry the rolls, turning occasionally, 10-12 minutes until golden and cooked through.
- 5Drain on paper towels and remove the toothpicks.
- 6Slice and serve with tartar sauce and lemon wedges.
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