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.
Karađorđeva šnicla takes about 55 minutes and makes 4 servings. Each serving has 835 kcal.
- 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 pcs
- Breadcrumbs150 g
- Sunflower oil30 ml
- Salt1 pinch
- Pepper1 pinch
- Sour cream200 g
- Dijon mustard1 tsp
- Garlic1 clove
- Lemon1 pc
Instructions
- 1
Shape the kajmak into 4 finger-thick logs on baking paper and freeze them until firm.
Tip: Do not skip the freezer - soft kajmak melts and escapes before the crust sets. The frozen log is the whole trick.
- 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.
- 4
Roll each schnitzel in flour, coating it all over.
- 5
Dip in the beaten eggs, letting the excess drip off.
- 6
Roll in breadcrumbs, then dip in egg and breadcrumbs once more, pressing the crumbs on and pinching the ends firmly closed.
Tip: The double crust and sealed ends are your insurance - kajmak will find any gap you leave it.
- 7
Chill the breaded rolls in the fridge so the coating sets.
- 8
In a deep pan, heat enough oil to come at least halfway up the rolls, to about 170 °C.
- 9
Fry the rolls, turning them for even color, until deep golden on all sides.
- 10
Lift onto paper towels and let them rest a few minutes.
- 11
Stir together the sour cream, mustard, crushed garlic, a squeeze of lemon and a pinch of salt for a quick tartar sauce.
- 12
Slice each roll on the bias and serve with the tartar sauce and a wedge of lemon.
Cooking methods
On the stove
Use a deep, heavy pan and keep the oil near 170 °C - a breadcrumb should sizzle at once but not blacken. Too hot and the crust darkens before the pork cooks through; too cool and the roll drinks oil. Adjust the flame between batches.
On induction
Heat the oil at level 7, fry at 6. Induction recovers instantly when the cold rolls go in - an advantage here, but watch the crust and drop to 5 if it colors too fast. Rest the rolls on a rack rather than paper if you want the crust to stay crisp.
Over an open fire
Deep-frying over open fire is tricky and best avoided: the temperature is hard to control and kajmak punishes every mistake. If you must, use a sturdy pot on a stable grate over calm embers and keep a lid at hand. The tartar sauce, at least, is fireproof.
Recipe questions
- How long does this recipe take?
- Plan for about 55 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Heat the oil at level 7, fry at 6. Induction recovers instantly when the cold rolls go in - an advantage here, but watch the crust and drop to 5 if it colors too fast. Rest the rolls on a rack rather than paper if you want the crust to stay crisp.
- Can I cook this recipe over an open fire?
- Yes. Deep-frying over open fire is tricky and best avoided: the temperature is hard to control and kajmak punishes every mistake. If you must, use a sturdy pot on a stable grate over calm embers and keep a lid at hand. The tartar sauce, at least, is fireproof.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
