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Karađorđeva Šnicla
A rolled veal or pork cutlet stuffed with kajmak (a creamy dairy product), then breaded and fried to a golden crisp. Named after Prince Đorđe Petrović, also known as Karađorđe.
🧂 Ingredienti
- 4 pieces Veal or Pork cutlets(thinly pounded, about 150-200g each)
- 200 g Kajmak(thick, clotted cream)
- 1 cup All-purpose flour
- 2 large Eggs(beaten)
- 1.5 cups Breadcrumbs
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- for frying Vegetable oil or Lard
👨🍳 Istruzioni
- 1
If using veal, pound the cutlets very thinly. If using pork, ensure they are thin. Season both sides with salt and pepper.
💡 Consigli Professionali: Pounding thinly ensures even cooking and easier rolling. - 2
Spread a generous layer of kajmak onto each cutlet, leaving a small border around the edges.
💡 Consigli Professionali: Ensure the kajmak is firm enough not to ooze out too easily. - 3
Carefully roll up each cutlet tightly, tucking in the sides if possible, to fully enclose the kajmak.
- 4
Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs.
💡 Consigli Professionali: Ensure all ingredients are at hand before starting to bread. - 5
Dredge each rolled cutlet first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
⏱️ 5 minutes - 6
Heat enough oil or lard in a deep pan or fryer to a depth of about 2-3 cm over medium-high heat. The oil should be hot but not smoking.
💡 Consigli Professionali: A temperature of around 170-180°C (340-350°F) is ideal. - 7
Carefully fry the breaded cutlets for about 5-7 minutes per side, or until golden brown and cooked through. If using toothpicks, remove them before serving.
⏱️ 15 minutes💡 Consigli Professionali: Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy cutlets. - 8
Drain the fried Karađorđeva šnicla on paper towels before serving.
💡 Consigli Professionali: Allowing them to drain helps remove excess oil.
💡 Consigli Professionali
- ✓Authentic kajmak is key for the best flavor and texture.
- ✓Ensure the cutlets are rolled tightly to prevent the kajmak from leaking out during frying.
- ✓Serve immediately for the best crispy texture.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Some recipes suggest adding a thin slice of ham inside the roll along with the kajmak.
- A drizzle of sour cream or a side of tartar sauce is a common accompaniment.