Serbian veal roll with ham "Karageorgiev schnitzel"
6 servings
60 minutes
Karageorgiev schnitzel is a true gem of Serbian cuisine, named after the legendary leader Karageorge. This delightful roll of veal with ham combines the tenderness of meat, the spiciness of prosciutto, and the creamy richness of kaymak and hard cheese. The breading gives it an appetizing crispy crust, while frying in a mix of oils reveals a bouquet of flavors. The dish is often served with a side of fresh vegetables or tartar sauce, highlighting its richness. It is perfect for festive dinners or cozy family gatherings, delighting with its texture and rich aroma. Each portion of this schnitzel is an immersion into Serbia's culinary traditions filled with a passion for exquisite yet hearty dishes.
1
Wash the meat, dry it with paper towels, and lightly pound it between plastic wrap. Instead of veal, you can use a piece of lean pork.
- Veal: 1.2 kg
2
Place a slice of ham on the edge of the schnitzel, spread cream cheese on it, add a piece of hard cheese, and roll it tightly while folding the edges on both sides. Do this with each schnitzel.
- Prosciutto: 3 pieces
- Kaymak: 5 tablespoon
- Hard cheese: 270 g
3
We dip them in beaten eggs (with salt and pepper).
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
We coat it in breadcrumbs.
- Breadcrumbs: 4 tablespoons
5
Fry on a mixture of oils (over medium heat) on all sides until cooked (about 20 minutes depending on the thickness of the schnitzel).
- Olive oil: 1 tablespoon
- Butter: 2 tablespoons