🍗 Karađorđeva šnicla with chicken

Name: Karađorđeva šnicla with chicken
Total time: 45 min
Yield: 4
Cuisine: Serbia
Ingredients: 4 chicken breasts (about 600 g); 200 g kajmak; 2 eggs, beaten; 150 g breadcrumbs; Oil for deep-frying; Salt, black pepper; Lemon wedges to serve

Origin: Serbia

780kcal

per serving · 300 g

260kcal

per 100 g

57 gProtein19 g / 100 g

48 gFat16 g / 100 g

30 gCarbs10 g / 100 g

This is the chicken version of Karađorđeva šnicla, a famous Serbian dish: a flattened chicken breast rolled around a generous filling of kajmak, coated in egg and breadcrumbs and deep-fried until golden. When cut, the creamy filling melts out of the crisp crust. It is traditionally served with roast potatoes, tartar-style sauce and a lemon slice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb10 g carbs per 100 g

✓

High protein19 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: chicken breast

Not veganbecause of: chicken breast, kajmak clotted cream, egg

Contains glutenbecause of: breadcrumbs

Contains dairybecause of: kajmak clotted cream

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

chicken breastkajmak clotted creambreadcrumbsegg

Recipe

4 servings45 min

Ingredients

4 chicken breasts (about 600 g)
200 g kajmak
2 eggs, beaten
150 g breadcrumbs
Oil for deep-frying
Salt, black pepper
Lemon wedges to serve

Method

Butterfly the chicken breasts and pound them thin between sheets of cling film; season with salt and pepper.
Spread kajmak along one edge of each breast and roll up tightly, tucking in the sides.
Dip each roll in egg, then breadcrumbs, then egg and breadcrumbs again; chill for 15 minutes.
Fry in oil at 170 °C for 10–12 minutes, turning, until deep golden and cooked through.
Drain and serve with lemon.

How to make it lighter

Use half the kajmak; the roll still stays creamy inside.
Bake the breaded rolls at 200 °C instead of deep-frying them.
Serve with a large green salad instead of fries.

History

Karađorđeva šnicla is usually credited to Serbian chef Mića Stojanović, who is said to have created it in Belgrade in the mid-twentieth century and named it after Karađorđe, leader of the First Serbian Uprising. The original uses veal or pork; chicken is a popular modern variation.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →