Karađorđeva šnicla – Serbisches gefülltes Schnitzel

Karađorđeva šnicla – Serbian Stuffed Schnitzel

Pane-Bistecca

Karađorđe’s Schnitzel is a Serbian Schnitzel, similar to the Swiss Gordon Bleu. It was named after a Serbian revolutionary called Karađorđe. It is a rolled Schnitzel filled with Kaimak, a Serbian cheese. Traditionally it is served with fried potatoes and tartar sauce. It is a newer invention by Chef Mića Stojanović in 1959, when he had to serve Chicken Kiev for high Soviet dignitaries but could not get any chicken.

He used veal instead, but he was not happy with his end product. So he dressed it up with tartar sauce a slice of lemon and some tomato pieces. It looked like the Order of Karađorđe’s Star. That’s how it got its name! This is my entry to our Culinary World Tour from Volkermampft, which travels to Serbia this month!

Prep time

15 min

Cooking time

40 min

Portions

Total time

55 min

Ingredients

1 Pork Fillet
4 Slices of Ham
250 g Cream Cheese and 50 g Sour Cream (as I did not get any Kaimak I mixed cream cheese and sour cream)
Salt and Pepper
Paprika
2 Eggs
Breadcrumbs
Oil for frying

Instructions

Step 1

Cut the pork fillet open so you get a big thin schnitzel. I cut the fillet into two pieces to make it a bit easier.) You can also use pre-cut schnitzel from the butcher, but I cannot get them here in Asia.) Cover the meat with some cling-foil and flatten it to very thin by pounding it down.

Step 2

Season the inside of the meat and spread the cheese mixture onto it. Cover with two slices of ham for each half of the schnitzel.

Step 3

Now roll them up tightly. You can fix the meat with toothpicks, but I did not need to. Season the rolls well.

Step 4

Now turn them over first in the flour, then the beaten eggs and last in the breadcrumbs. Fry in hot oil all around until browned, then put them onto a baking tray and bake them in the oven at 180 C for 20-30 minutes.