About
"I'd like to travel the world with a backpack and a fork." - Momo Kapor
Karađorđeva snicla is a hearty dish consisting of a breaded and stuffed veal or pork cutlet that is rolled and filled with various ingredients like ham and cheese and most importantly, Serbian kajmak. It is then deep-fried until crispy and golden brown. The dish is typically served with mashed potatoes or french fries and a creamy sauce, often mushroom or tartar sauce, which complements the rich flavors of the meat and the stuffing.
The origins of Karađorđeva snicla are deeply rooted in Serbian history. Karađorđe Petrović, also known as Karageorge, was a prominent leader in the Serbian struggle for independence against the Ottoman Empire. His leadership during the First Serbian Uprising (1804-1813) played a significant role in the eventual establishment of modern Serbia.
The dish's name pays homage to Karađorđe, as he is an admired figure in Serbian history and a symbol of national pride and resistance against foreign rule. While there is no direct historical connection between Karađorđe himself and the dish, it is believed that the dish was named in his honor to celebrate his legacy.
Karađorđeva snicla is not only a culinary delight but also a cultural representation of Serbian history and identity. It has become a staple in Serbian cuisine and is often enjoyed during celebratory events, family gatherings, and other special occasions.
Please note that culinary traditions and the ways dishes are prepared can vary, so there might be regional or individual variations in the recipe and preparation of Karađorđeva snicla.
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Karadjordjeva Snicla From Serbia
Karađorđeva snicla is a hearty dish consisting of a breaded and stuffed veal or pork cutlet that is rolled and filled with various ingredients like ham and cheese and most importantly, Serbian kajmak.
Prep time
45 hours
Cook time
30 min
Serves
4
INGREDIENTS
4 veal or pork cutlets
Salt and pepper to taste
4 slices of ham, optional
4 slices of cheese (usually a mild variety like Edam or Gouda) OR Cream cheese NOTE: If you can find Serbian Kajmak, or clotted cream, this is actually how it should be made, but it's hard to find out of the Balkans
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for coating
Oil, for frying
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Instructions
If you love Wiener schnitzel, this Serbian version is going to rock your world.
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Prepare the Cutlets:
Pound the cutlets slightly to tenderize them. Season both sides with salt and pepper.
Place a slice of ham and a slice of cheese, or kajmak on each cutlet.
Roll and Secure:
Roll up each cutlet tightly, securing the ham and cheese, or kajmak inside. Use toothpicks to hold them in place.
Coat the Cutlets:
Dredge each rolled cutlet in flour, shaking off any excess.
Dip them in the beaten eggs, allowing any excess to drip off.
Coat the cutlets with breadcrumbs, pressing gently to adhere.
Fry the Cutlets:
Heat oil in a deep pan or skillet over medium-high heat.
Carefully add the coated cutlets and fry them until golden brown and crispy on all sides. This should take about 3-4 minutes per side.
Once cooked, transfer the cutlets to a plate lined with paper towels to drain excess oil. Remove the toothpicks before serving.
Hold in a warm oven while frying the rest.
Serve:
Serve the Karađorđeva šnicla hot, accompanied by mashed potatoes, fries and your choice of sauce (mushroom or tartar sauce). Could just be some mayo.
Optionally, you can garnish the dish with parsley or lemon wedges for added flavor and presentation.
