Karađorđeva Šnicla (Karađorđe's Schnitzel)
Карађорђева шницла Karađorđeva šniclaSay it: kah-rah-JOR-jeh-vah SHNEET-slah
On Serbian celebration tables and traditional restaurant menus, Karađorđeva šnicla comes as a breaded roll with a creamy hidden center. The dish honors Karađorđe Petrović and was created in Belgrade in the 1950s; its appeal is the snap of golden crust, tender pork or veal, and tangy kajmak in one bite. Tartar sauce and fries are the usual partners, and the home-cook’s key move is to roll tightly and chill before frying so the filling stays sealed.
Karađorđeva Šnicla (Karađorđe's Schnitzel)
Карађорђева шницла, Karađorđeva šnicla
Pronounced kah-rah-JOR-jeh-vah SHNEET-slah
- Serves
- 6
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the schnitzels
For the tartar sauce
Method
Arrange each pork piece inside a fold of plastic wrap and beat it with a mallet or rolling pin to a uniform ¼-inch (6 mm) thickness. Season the top and bottom sparingly with salt and pepper.
Coat each flattened cutlet with a generous tablespoon of kajmak, staying ½ inch (1 cm) away from the edges. Turn the sides toward the middle, then roll from a short edge into a firm cylinder; use toothpicks if the roll needs help staying closed. For the substitute, first whisk the clotted cream and sour cream until combined.
Prepare three shallow dishes. one with flour, one with eggs beaten with a pinch of salt, and one with breadcrumbs. Pass each roll through flour and tap off excess, then through egg, then through breadcrumbs, pressing so the crumbs stick.
Lay the coated rolls on a tray and chill 15–20 minutes while the oil heats and the sauce is mixed; the rest helps them keep their shape.
Mix mayonnaise, pickles, mustard, lemon juice, and parsley if using in a bowl. Add a little salt and pepper after tasting. Keep covered in the refrigerator until needed.
Pour about 1½ inches (4 cm) oil into a deep heavy pot or deep skillet and bring it to 350°F (175°C). Fry the rolls a few at a time, turning now and then, until they are deep golden and cooked through, 6–8 minutes per batch. A thermometer pushed through the side into the middle should show at least 145°F (63°C) for pork.
Lift onto a paper towel-lined plate to drain for a moment. Take out toothpicks. Serve while hot with tartar sauce, lemon wedges, and fries.
Regional variant: Karađorđeva šnicla with ham and cheese (Karađorđeva šnicla sa šunkom i sirom)
A common alternative swaps the kajmak for a slice of cooked ham and a strip of mild melting cheese, such as Trappist or Edam. If desired, brush the flattened schnitzel with a little Dijon mustard, add the ham and cheese, then roll, bread, and fry as directed above. The cheese turns soft and stretchy, and the same tartar sauce and fries remain the usual accompaniment.
Cook's notes
- If the flattened meat splits, patch it with a smaller scrap or overlap two thin pieces; even thickness matters more than a perfect single sheet.
- A 15-minute rest in the refrigerator after breading helps the coating grip and reduces leakage from the filling during frying.
- When kajmak is unavailable, combine equal amounts of clotted cream and sour cream with a pinch of salt to approximate its creamy tang.
Serve with
Bring it to the table hot with French fries or roasted potatoes, tartar sauce, and lemon wedges; a plain green salad adds a crisp contrast.
Make ahead and storage
The filled but unbreaded rolls may be prepared and kept in the refrigerator overnight; add the coating just before frying. Reheat leftovers in a 350°F (175°C) oven for 10–12 minutes, though freshly fried is best.
