dinner · everyday
Karađorđeva šnicla
Serbian rolled pork or veal cutlet stuffed with kajmak, breaded and fried, with tartar sauce.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Spread kajmak on each cutlet.
-
2
Roll tightly like a cigar.
-
3
Bread in flour, egg and crumbs.
-
4
Fry at 160°C (325°F) for about 10 minutes, until golden and the pork reaches 63°C (145°F) in the centre; rest 3 minutes.
-
5
Serve with tartar sauce, lemon and fries.
