Karadjordjeva Snicla

Name: Karadjordjeva Snicla
Yield: 1
Cuisine: Serbia
Ingredients: Veal Or pork cutlets, pounded thin — 4; Kajmak (or a mix of cream cheese and sour cream) — 150 g (5 oz); All-purpose flour — 150 g (1 1/4 cups); Eggs, beaten — 2; Breadcrumbs — 150 g (1 1/2 cups); Salt and black pepper, — to taste; Oil for frying; Tartar sauce, to serve

The Quirky Foodster Team

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Servings

Ingredients

Veal Or pork cutlets, pounded thin — 4
Kajmak (or a mix of cream cheese and sour cream) — 150 g (5 oz)
All-purpose flour — 150 g (1 1/4 cups)
Eggs, beaten — 2
Breadcrumbs — 150 g (1 1/2 cups)
Salt and black pepper, — to taste
Oil for frying
Tartar sauce, to serve

Method

Season the pounded cutlets with salt and pepper.
Place a spoonful of kajmak in the centre of each cutlet.
Roll the cutlet tightly around the filling, securing with toothpicks if needed.
Dredge each roll in flour, then dip in beaten egg, then coat thoroughly in breadcrumbs.
Heat oil in a frying pan over medium heat.
Fry the rolls for 4-5 minutes per side until golden brown and cooked through.
Drain on paper towels, remove any toothpicks, and serve hot with tartar sauce.

Introduction: A rolled, breaded veal or pork cutlet filled with kajmak, fried until golden and crisp.

Cultural Background: Named after Karađorđe, the leader of the Serbian uprising against Ottoman rule, this indulgent stuffed and breaded cutlet is a festive dish often served at celebrations and special restaurant meals.

Tips: Pound the meat evenly and thinly so it rolls easily without tearing. Secure the rolls well with toothpicks to prevent the filling from leaking out during frying.

Variations: Use a mix of kajmak and grated cheese for a more melty filling; some restaurants serve it sliced to reveal the creamy centre.

Storage: Store cooked cutlets in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a moderate oven for 10-15 minutes until warmed through and crisp again.

Nutrition: Approx. 480 kcal, 32 g protein, 32 g carbohydrate, 25 g fat per serving.

FAQs:

Q: Who was Karađorđe?

A: The leader of the First Serbian Uprising against Ottoman rule in the early nineteenth century, after whom this celebratory dish is named.

Q: Can this dish be made with chicken instead of veal or pork?

A: Yes, chicken breast pounded thin works well as a lighter alternative.