Karađorđe's Schnitzel
A juicy Serbian pork roll with delicate kaymak filling inside and a crispy golden crust.
Ingredients
- boneless pork chops600 g
- kaymak160 g
- flour100 g
- eggs2 pcs
- breadcrumbs200 g
- frying oil150 ml
- salt1 to taste
- ground black pepper1 to taste
- lemon1 pcs
Instructions
Pat the pork chops dry, place between sheets of parchment paper, and pound to an even thickness of about 5 mm. Season with salt and pepper on both sides.
Place 40 g of kaymak in the center of each chop. Fold the sides inward and roll the meat up tightly so the filling doesn't leak out.
Set up three bowls: pour flour into one, beat the eggs in another, and pour breadcrumbs into the third. Coat each roll first in flour, then in egg, then thoroughly in breadcrumbs.
Heat oil in a deep skillet to 160–170°C. Place the rolls seam-side down and fry over medium-high heat for 12–15 minutes, turning carefully, until the crust is golden brown and the pork is cooked through.
Transfer the schnitzels to paper towels for 2–3 minutes to remove excess fat.
Serve hot, sliced on the diagonal, with lemon wedges.
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