kara-or-eva-snicla
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Karađorđeva šnicla, also known as Karađorđe's schnitzel, is a popular dish in Serbia, named after the Serbian Prince Karađorđe. It is a rolled veal or pork steak, stuffed with kajmak (a type of clotted cream), then breaded and fried. It is commonly served with tartar sauce and a side of roasted potatoes. The dish, created during the 1950s in a restaurant in Belgrade, is considered a variation of the traditional Viennese schnitzel.
Recipe
Ingredients:
4 veal or pork schnitzels
200g of kajmak (can be substituted with cream cheese)
2 eggs
100g of flour
200g of bread crumbs
Salt and pepper to taste
Oil for frying
Instructions:
Flatten the schnitzels with a meat mallet until they are about 1 cm thick.
Season the meat on both sides with salt and pepper.
Spread a generous amount of kajmak or cream cheese on one side of each schnitzel.
Roll the schnitzels tightly, ensuring the cheese is completely enclosed.
Secure the rolls with toothpicks or kitchen twine.
Beat the eggs in a bowl.
Dip each roll first in flour, then in beaten egg, and finally in bread crumbs.
Heat the oil in a deep frying pan.
Fry the rolls on medium heat until they are golden brown on all sides.
Once cooked, remove the toothpicks or twine, and serve the Karađorđeva šnicla hot.