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Karađorđeva Šnicla | Crispy Balkan Schnitzel
(0)
35 min
Under an hour
Knuspr-Küche
Die berühmte Karađorđeva Šnicla ist ein prachtvoller Klassiker der Balkanküche: Hauchdünn geklopftes Schweineschnitzel wird mit cremigem Schmand herzhaft gefüllt, zu einer Rolle geformt, in feiner Panade gewendet und goldbraun knusprig ausgebacken. Außen unvergleichlich kross und innen wunderbar saftig mit zart schmelzendem Kern. Serviert mit frischen Zitronenspalten – ein Hochgenuss für alle Schnitzelfans!
Preparation method
Preparation & filling
Pat the pork schnitzels dry, place them between two sheets of cling film, and pound them very thin and evenly to about 3 to 4 mm using a meat mallet or the heavy bottom of a saucepan. Season both sides with fine table salt and freshly ground black pepper.
Spread a heaped tablespoon of sour cream onto the upper third of each schnitzel. Fold the side edges inward by approx. 1 cm so the filling does not leak out during cooking, and roll the meat up tightly from the bottom into a cylindrical roulade. Secure with toothpicks or kitchen twine if needed.
Breading & frying
Set out three shallow bowls for the breading station: place the wheat flour in the first bowl. Crack the eggs into the second bowl and whisk thoroughly with a fork. Fill the third bowl with breadcrumbs.
Chef's tip
Double breading (flour, egg, breadcrumbs, then egg and breadcrumbs again) ensures that the coating stays completely sealed and the melted sour cream does not escape during frying.
If you want to prepare the schnitzel in an especially authentic Serbian style, you can replace the sour cream entirely or partially with traditional kajmak or aged cream cheese.
110 min
Masterpiece
