AI-generated image
Karađorđeva šnicla
Karađorđeva šnicla (Карађорђева шницла): Belgrade breaded pork roll filled with kajmak
Belgrade restaurants have served this since a local chef created it in the mid-20th century, naming it after Karađorđe, leader of the First Serbian Uprising; diners fondly call it the maiden's dream. A thin pork escalope (veal is the other classic) is spread with kajmak, Serbia's rich, slightly tangy clotted cream, rolled tight, double-breaded and fried into a golden log that oozes when cut. It comes with chips or roast potatoes, a lemon wedge and tartar sauce. If you can't find kajmak, beat cream cheese with a little soft butter and a pinch of salt. Rolling it loosely is the mistake that ruins it, because the cream escapes into the oil; roll tightly and chill before breading. Chef's tip: fry only until golden, then finish in the oven, so the crumb stays crisp while the pork cooks through to the centre.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rolls
- 4 boneless pork loin steaksabout 150 g each, trimmed
- 1 tsp salt
- ½ tsp black pepper
- 7 oz kajmakcold; or cream cheese mixed with a little butter
- 2 ⅛ oz plain flour
- 2 eggs
- 2 tbsp milk
- 5 ½ oz dried breadcrumbs
- 2 cups sunflower oil for frying
For the tartar sauce
- 5 ½ oz shop-bought mayonnaise
- 3 gherkinsfinely chopped
- 1 tbsp caperschopped
- 1 tbsp lemon juice
- 1 tsp mustard
- 1 tbsp flat-leaf parsleychopped
To serve
- 4 lemon wedges (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Lay each 4 boneless pork loin steaks steak between two sheets of cling film and pound to about 5 mm thick, roughly 20 × 12 cm. Season with the 1 tsp salt and ½ tsp black pepper.
8 minStep 2: Spread the cold 7 oz kajmak along one long edge of each escalope, leaving a 2 cm margin. Fold in the sides and roll up tightly from the long side; secure with cocktail sticks.
6 minStep 3: Chill the rolls for 20 minutes to firm up the filling. Wash your hands and board after handling raw pork.
20 minStep 4: Mix the 5 ½ oz shop-bought mayonnaise, 3 gherkins, 1 tbsp capers, 1 tbsp lemon juice, 1 tsp mustard and 1 tbsp flat-leaf parsley for the tartar sauce and chill.
3 minStep 5: Set out the 2 ⅛ oz plain flour, the 2 eggs beaten with the 2 tbsp milk, and the 5 ½ oz dried breadcrumbs in three dishes. Roll each roll in flour, then egg, then crumbs, then dip in egg and crumbs again to seal it.
6 minStep 6: Heat the oven to 350°F (325°F fan). Heat the 2 cups sunflower oil for frying about 3 cm deep in a deep frying pan to 350°F, when a cube of bread browns in 40 seconds.
8 minStep 7: Fry two rolls at a time for 6–7 minutes, turning, until deep golden all over.
14 minStep 8: Set the rolls on a rack over a tray and bake for 10–12 minutes, until a probe pushed into the pork (not the cheese) in the centre reads 160°F.
12 minStep 9: Rest for 3 minutes, pull out the cocktail sticks and serve with the tartar sauce and 4 lemon wedges.
3 min
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 45 g
- Carbs
- 35 g
- Fat
- 50 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karađorđeva šnicla take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese