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Karađorđeva Šnicla
Montenegrin Style
A popular Serbian and Montenegrin dish, this is a rolled veal or pork cutlet stuffed with kajmak (a creamy dairy product), breaded, and fried to a golden crisp. It's often served with a side of tartar sauce or a creamy sauce.
🧂 Ainekset
- 4 pieces Veal or Pork cutlets(thinly pounded, about 150-200g each)
- 200 g Kajmak(or clotted cream, for stuffing)
- 1 cup All-purpose flour
- 2 large Eggs(beaten)
- 1.5 cups Breadcrumbs(panko or regular)
- for frying Vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
If using veal or pork cutlets, pound them thinly to about 1/4 inch thickness. Season both sides with salt and pepper.
💡 Ammattilaisvinkit: Ensure the meat is evenly thin for easier rolling. - 2
Spread a generous layer of kajmak onto one side of each cutlet, leaving a small border around the edges.
- 3
Carefully roll up each cutlet tightly, enclosing the kajmak. Secure with toothpicks if necessary.
💡 Ammattilaisvinkit: Roll from the shorter side for a more compact roll. - 4
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 5
Dredge each rolled cutlet first in flour, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs. Ensure an even coating.
💡 Ammattilaisvinkit: Press the breadcrumbs firmly onto the meat for a good crust. - 6
Heat about 2-3 inches of vegetable oil in a deep pan or pot over medium-high heat to around 350°F (175°C).
- 7
Carefully fry the breaded cutlets in batches for about 5-7 minutes per side, or until golden brown and cooked through. Remove toothpicks before frying if used.
💡 Ammattilaisvinkit: Do not overcrowd the pan to maintain oil temperature. - 8
Remove fried cutlets from the oil and place them on a wire rack or paper towels to drain excess oil.
💡 Ammattilaisvinkit
- ✓Ensure the kajmak is cold when stuffing to prevent it from melting out too quickly during frying.
- ✓For an extra crispy coating, double-bread the cutlets (bread, egg, breadcrumbs, egg, breadcrumbs).
- ✓Serve immediately for the best texture.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use chicken breast instead of veal or pork.
- Add a thin slice of ham or prosciutto inside with the kajmak.
- Serve with a side of french fries or a fresh salad.