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Karađorđeva šnicla
Breaded stuffed pork roll
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)
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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).
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