Recipe
Karađorđeva šnicla
Serbia's celebrated rolled schnitzel: pounded pork wrapped around a log of kajmak, breaded twice over, fried to a deep gold and served with a quick tartar sauce. Done right, the kajmak turns into a molten heart — the trick is a frozen filling and well-sealed ends.
- Preparation
- 40 minutes
- Cooking
- 15 minutes
- Total time
- 55 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 835 kcal
- Protein
- 42 g
- Carbohydrates
- 47 g
- Fat
- 44 g
Ingredients
- Pork loin schnitzels600 g
- Kajmak150 g
- All-purpose flour100 g
- Eggs2 kom
- Breadcrumbs150 g
- Sunflower oilza prženje
- Salt and pepperpo ukusu
- Sour cream200 g
- Dijon mustard1 žličica
- Garlic1 čehova
- Lemon1 kom
Instructions
- 1
Shape the kajmak into 4 finger-thick logs on baking paper and freeze them until firm.
- 2
Pound the schnitzels between two sheets of cling film until about 5 mm thin. Season both sides with salt and pepper.
- 3
Lay a frozen kajmak log along one edge of each schnitzel, fold in the sides and roll up tightly.
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Timers, stir reminders, and a step-by-step guide are waiting — like having someone at the stove with you.
In the app
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One step on screen, a timer that keeps going, and clear progress until the dish is done.
