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Karađorđeva Šnicla | Crispy Balkan Classic
(0)
45 min
Under an hour
Knuspr-Küche
Karađorđeva Šnicla ist ein legendärer Balkan-Klassiker: Zarte Schweineschnitzel werden dünn geklopft, mit cremigem Frischkäse nach Kajmak-Art gefüllt, kunstvoll aufgerollt und in einer goldbraunen Panade knusprig ausgebacken. Außen herrlich kross und innen unwiderstehlich saftig – traditionell serviert mit frischer Zitrone und Petersilie.
Ingredients
Preparation method
Preparation & Filling
Pat the pork schnitzels dry, place between cling film, and pound evenly flat with a meat mallet (approx. 4–5 mm thin). Season the meat on both sides with fine table salt and freshly ground black pepper.
Spread the cream cheese (traditionally kajmak) evenly over the lower third of the schnitzels. Fold in the side edges by about 1–2 cm so that the filling does not leak out during frying, and roll up the schnitzels tightly from bottom to top into an even roll.
Breading & Frying
Prepare three shallow bowls: put the wheat flour into the first. Whisk the eggs with a pinch of salt in the second bowl. Fill the third bowl with breadcrumbs. First, dredge the filled schnitzel rolls thoroughly in the flour and tap off any excess, then dip them through the beaten egg, and finally coat them carefully all over in breadcrumbs.
Chef's tip
Traditionally, Karađorđeva Šnicla is filled with Serbian kajmak. A rich double-cream cheese or a mixture of cream cheese and sour cream produces a wonderfully authentic, delightfully creamy result at home.
For an extra secure breading that is guaranteed not to burst, the rolls can be double-breaded: after the first round in flour, egg, and breadcrumbs, dip the rolls briefly in egg and breadcrumbs once more.
110 min
Masterpiece
