Karađorđeva schnitzel
Description
The dish is prepared without unnecessary complications. Karađorđeva šnicla is the largest cutlet on the Serbian menu! In a restaurant, before ordering it, keep in mind that this elongated pork schnitzel stuffed with the national soft cheese "kajmak" is very substantial in size. Serbians associate many stories, legends, and sayings with this dish. The recipe originated in the mid-20th century at one of Belgrade's restaurants, thanks to Russian taste and Serbian talent. A radio announcer from a local station, who read the news in Russian and was presumably Russian herself, used to frequently visit the same restaurant and always ordered chicken Kiev. But one day, the chef didn't have the necessary ingredients and decided to invent his own recipe. He decorated the dish with something resembling the Order of the Star of Karađorđe—hence the schnitzel's modern name. I'd like to share this recipe with you. The finished dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the meat and dry it with a paper towel. Cut it, make a longitudinal incision, but not all the way through, so that it can be opened like a book.
- 3
Step 3
Unroll the meat. Pound on both sides.
- 4
Step 4
Salt, pepper to taste.
- 5
Step 5
Spread with mustard.
- 6
Step 6
Place kaymak or feta cheese on the edge.
- 7
Step 7
Roll tightly into a roll.
- 8
Step 8
Coat well in flour.
- 9
Step 9
Then in beaten egg.
- 10
Step 10
Next, in the breadcrumbs.
- 11
Step 11
Fry the Karađorđeva schnitzel in a large pan with added butter, on all sides, until cooked through.
- 12
Step 12
Serve the schnitzel hot, straight from the pan.
- 13
Step 13
Very tasty Serbian dish is ready.