Karageorge Schnitzel – Serbian Famous Stuffed Cutlet Recipe
Need an impressive and delicious dish for your guests? Show your style and add this Serbian famous stuffed cutlet aka Karageorge schnitzel to your menu. It will wow everyone at your table.
What is Karageorge schnitzel?
This dish is named after the Serbian Prince Karageorge (Karadjordje) or Black George. It is a rolled pork or veal cutlet stuffed with cheese and then breaded and fried. Can you guess why this dish is informally referred to as the maiden’s dream? Naughty schnitzel. 😉
I don’t know if maidens really dream of Karageorge Schnitzel, but I’m certain that every meat lover does.
Traditionally, Serbians use kaymak (kajmak) to stuff the meat. Kaymak is a type of cheese made by boiling unpasteurized, raw cow or sheep milk. As the milk cools, the cream rises and forms a thin layer on the surface, which gets skimmed off and placed in salted layers in a wooden tub. The boiling and skimming procedure is repeated many times until the tub is full.
Kaymak has a distinctive delicious taste and is creamy in texture. Some compare it to clotted cream.
If you want to, you can make kaymak by mixing full-fat cream cheese, sour cream, and feta cheese until smooth. Of course, it’s not like the original, although pretty close. Kaymak is also very popular with cevapi, amazing veal and lamb sausages traditional to the Balkan region. The easy recipe for cevapi can be found in my cookbook.
Since I’m all about simplifying recipes, I didn’t make kaymak. I used cream cheese instead. I also added mozzarella string cheese in order to make it cheesier.
Serve the schnitzel with lemon slices and homemade tartar sauce. The sauce is delicious and is great over chicken-filled crepes or fried fish too. Yum!
If you never cooked before, the process of making this dish might feel a bit demanding but it is actually quite simple.
How to make Karageorge Schnitzel?
Stuffed cutlet aka Karageorge schnitzel is a #Serbian famous dish also known for its other,… Click To Tweet
For the schnitzel
- 1 lb pork or veal cutlets or fillet
- Salt and freshly ground pepper
- 4 oz cream cheese, at room temperature
- 4-8 slices deli smoked ham (depending on the size of the cutlets)
- 4-8 pieces mozzarella string cheese or sliced cheese
- 2 eggs, lightly beaten
- 2 cups all-purpose flour
- 3 -4 cups bread crumbs
- Oil for frying
For the tartar sauce
- 1 cup mayonnaise
- 1 small clove garlic, minced
- 2 tablespoons diced dill pickles
- 1 tablespoon pickle juice
- 2 tablespoons dry white wine
- Salt and freshly ground pepper to taste
~ Free Tip ~
Ask your butcher to cut the fillet into thin cutlets. If you have to do it yourself, partially freeze the fillet – it makes slicing a breeze. Substitute white wine with lemon juice for tartar sauce. Serve the schnitzel with French fries, steamed broccoli, and salad greens.
- Place each cutlet between two pieces of plastic wrap, and pound with a meat mallet until about ¼ thick.
- Spread cream cheese on each cutlet (about a tablespoon) and then season with salt and pepper.
- Cover the cheese with a thin slice (or two) of ham.
- Place the string cheese in the middle of the cutlet, lengthwise.
- Finally, bring the short sides up and then roll up the cutlets. Secure with toothpicks if necessary.
- Place the flour, eggs, and breadcrumbs in three separate shallow bowls.
- Dip the rolls in the flour, the egg, and the breadcrumbs coating all sides and both edges at each stage. You can remove the toothpicks at this point or leave them in and be careful when eating.
- Gently shake off the excess crumbs, and then dip again in egg and breadcrumbs. This “seals” the rolls so that cheese doesn’t ooze out.
- Heat the oil in a large nonstick or cast iron skillet over medium-high heat.
- Add the schnitzels seam side down and immediately lower the heat. Fry schnitzels continually turning until deep golden brown in color.
- Transfer to a plate lined with paper towels.
- Serve warm with tartar sauce.
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