ReceptnaptárBreaded cutlet stuffed with kajmak (Karađorđeva šnicla)
Karađorđeva šnicla is the star of Serbian restaurants, named after Karađorđe, the leader of the Serbian uprising. It is meat stuffed with kajmak, rolled up, breaded and fried until golden brown, then served with tartare sauce. When you cut into it, the hot melted cream runs out. This generous dish is still rarely missing from the menus of Serbian restaurants.
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Ingredients
Method
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- Put the meat between two layers of cling film and pound it evenly with a meat mallet to about half a centimetre thick.
- Season both sides with salt and pepper.
- Divide the kajmak evenly between the centres of the cutlets, mixed with grated cheese if you like.
- Roll up or fold the meat so the filling is completely enclosed and secure the edges with cocktail sticks.
- Put out three bowls with the flour, the beaten eggs and the breadcrumbs.
- Coat the stuffed meat first in flour, shaking off the excess, then dip it in the egg and finally coat it thoroughly in breadcrumbs.
- Heat the oil in a deep frying pan over medium-high heat to about 170-175 °C - a crumb dropped in should sizzle and rise at once.
- Carefully lower the breaded meat into the oil and fry for 3-4 minutes per side until both sides are deep golden brown.
- Lift out with a slotted spoon and drain the excess oil on kitchen paper.
- Remove the cocktail sticks and serve hot with tartare sauce and a fresh salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Chill the kajmak before stuffing, because when cold it does not spread out and rolling is easier.
- Pound the meat thin but evenly, because thicker areas will not cook through, while thin spots tear.
- Count the cocktail sticks and take them all out before serving, because they hide easily in the breadcrumb coating.
Frequently asked questions
Should I use pork or chicken?
The traditional version is made with veal or pork; chicken is lighter. Thinly pounded pork loin is the most common choice in Serbian restaurants.
What can replace kajmak?
A mix of thick sour cream and butter, or mascarpone, with a pinch of salt. Cream cheese also works, but it tastes sharper, so it is worth mixing it with a little butter.
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