Karađorđe's Schnitzel

Карађорђева шницла · Karađorđeva šnicla

Ingredients8

• pork or veal cutlets600 g
• kajmak150 g
• all-purpose flour100 g
• eggs2
• fine breadcrumbs150 g
• salt1 tsp
• black pepper1/2 tsp
• neutral oil for frying500 ml

Method

1. Pound the cutlets very thin between sheets of plastic, then season both sides with salt and pepper.
2. Spread kajmak over each cutlet, roll tightly into a cylinder, and secure with toothpicks if needed.
3. Dredge each roll in flour, dip in beaten egg, then coat thoroughly in breadcrumbs.
4. Heat the oil in a deep pan until hot but not smoking.
5. Fry the rolls, turning occasionally, until deep golden and cooked through, about 6 to 8 minutes.
6. Drain briefly on paper towels, remove the toothpicks, and serve hot, traditionally with tartar sauce.