Karađorđeva Šnicla
The cordon-bleu of Belgrade: a veal or pork cutlet rolled around kajmak cream, crumbed and fried until the centre melts — nicknamed 'maiden's breasts' for its shape. Ingredients: veal or pork escalopes, kajmak (or cream cheese), flour, eggs, breadcrumbs, oil, lemon, tartar sauce.
What it is
The cordon-bleu of Belgrade: a veal or pork cutlet rolled around kajmak cream, crumbed and fried until the centre melts — nicknamed 'maiden's breasts' for its shape. Ingredients: veal or pork escalopes, kajmak (or cream cheese), flour, eggs, breadcrumbs, oil, lemon, tartar sauce. Recipe: 1) Pound the meat thin and wide. 2) Spread kajmak along one edge; roll tightly. 3) Flour, egg and crumb with care to seal. 4) Fry until deep gold; rest two minutes. Serve: with lemon, tartar sauce and potatoes — cut at the table for the molten reveal. Flavor: crisp crust, creamy heart, rich veal. History: created in 1957 at Belgrade's Golf restaurant by chef Miodrag Stojanović for a Soviet visitor who expected chicken Kyiv; named for the Karađorđe star medal. See also: Pljeskavica, Sarma (Serbian).
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