🥩 Karađorđeva šnicla
Karađorđeva šnicla is a famous Serbian schnitzel: a thin slice of pork rolled around a filling of kajmak, coated in flour, egg and breadcrumbs and deep-fried until golden and crunchy. The creamy, slightly tangy filling melts inside the crisp roll. It is traditionally served with roast potatoes, tartar-style sauce and a slice of lemon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 pork loin steaks (about 600 g)
- 200 g kajmak
- 50 g flour
- 2 eggs, beaten
- 150 g breadcrumbs
- Oil for deep-frying, salt, black pepper
- Lemon wedges to serve
Method
- Pound the pork steaks thin between sheets of cling film and season with salt and pepper.
- Spread kajmak along one edge of each steak and roll up tightly, tucking in the sides.
- Coat each roll in flour, then egg, then breadcrumbs; chill for 15 minutes.
- Fry in oil at 170 °C for 10–12 minutes, turning, until deep golden and cooked through.
- Drain on paper towels and serve with lemon.
How to make it lighter
- This is a rich dish: share one roll or have half with plenty of salad.
- Bake the breaded rolls at 200 °C instead of deep-frying.
- Swap fries for boiled potatoes or grilled vegetables.
History
The dish 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. Its rolled shape is sometimes said to resemble an officer's epaulette.
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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 →