Serbian Karageorge Schnitzel Cutlet Recipe: When we traveled to Serbia, we discovered a dish that quickly became one of our favorites: the Karageorge Schnitzel. This stuffed cutlet combines tender veal or pork with creamy cheese and savory ham, all wrapped in a crispy breading. It’s not just a meal; it’s a unique taste of Serbian culture and tradition that we couldn’t wait to bring back to our kitchen.
We first tasted this dish in a cozy restaurant and were amazed by its rich flavors and satisfying texture. With each bite, we felt like we were enjoying a piece of Serbian history, as this dish dates back to a renowned chef’s creation in the 1950s. We knew we had to learn how to make it ourselves, so we gathered our ingredients and got to work.
As we share this recipe with you, we hope you find joy in creating your own Karageorge Schnitzel. It’s more than just cooking; it’s about bringing a little bit of Serbia into your home and making memories around the table.
Let’s dive into the steps to craft this delightful dish together!
Why You’ll Love This Recipe
We know you’ll enjoy making and eating Karageorge Schnitzel. This dish offers a delightful twist on classic schnitzel with its rich stuffing.
Here are a few reasons to love this recipe:
- Flavorful Filling: We use cream cheese and ham to create a creamy and savory taste. The combination of savory meats and creamy cheese is sure to please everyone’s palate.
- Crispy Texture: When we fry the schnitzel, it gets a beautiful golden-brown crust. That crunch adds a wonderful contrast to the tender meat inside.
- Customizable: This recipe is easy to adapt. We can add our favorite herbs or substitute different types of meat like chicken or pork based on our preference.
- Easy to Make: The steps are simple. We just pound the cutlets, fill them, and fry. It doesn’t take long to prepare, making it perfect for any day of the week.
- Perfect for Gatherings: Whether it’s a family dinner or a gathering with friends, this dish is a crowd-pleaser. Everyone can enjoy this hearty and flavorful meal.
With this recipe, we can bring a taste of Serbian cuisine to our kitchen. It’s delicious, fun to make, and perfect for sharing!
What Makes This Recipe Special
When we think about Karageorge Schnitzel, we remember its rich flavors and comforting ingredients. This dish is more than just a meal; it tells a story of Serbian tradition and hospitality.
Unique Ingredients
We use veal or pork cutlets, which we pound to a tender thinness. The layered fillings of cream cheese and ham add delightful creaminess and a savory taste.
Cooking Technique
The process involves breading and frying the cutlets. This creates a crispy exterior that contrasts beautifully with the tender inside.
Cultural Significance
Karageorge Schnitzel has a special place in Serbian cuisine. Created in 1956, it was inspired by a famous chef. This dish not only honors Serbian history but also shares the joy of cooking with loved ones.
Perfect for Occasions
We love to serve it during holidays or family gatherings. It’s a dish that brings everyone together around the table, encouraging laughter and conversation.
The combination of tender meat, delicious fillings, and vibrant history makes Karageorge Schnitzel special. It’s a recipe that warms our hearts and fills our stomachs.
Cooking Equipment Needed
To make the delicious Karageorge Schnitzel, we need some key cooking tools. Here’s a list of what we’ll need:
- Meat Mallet: This helps us pound the cutlets to the right thickness.
- Plastic Wrap: We use this to keep things tidy while pounding the cutlet.
- Cutting Board: A stable surface is important for prepping our ingredients.
For the cooking process, we’ll also need:
- Frying Pan or Skillet: This is where we’ll cook the schnitzel until it’s golden brown.
- Tongs: Useful for flipping the cutlets safely in the pan.
- Bowls: We will need bowls for the egg wash and to hold the breadcrumbs.
Additionally, a few more tools will come in handy:
- Measuring Cups and Spoons: To measure our ingredients accurately.
- Knife: For slicing ham and string cheese.
- Plates: These will hold everything while we prepare to cook.
Having all of this equipment ready makes our cooking experience smoother. Let’s gather these tools so we can enjoy making Karageorge Schnitzel together!
Cooking Instructions
Let’s get ready to make Serbian Karageorge Schnitzel! Here’s how to do it step-by-step.
- Prepare the Cutlets
Take each cutlet and place it between two pieces of plastic wrap. Using a meat mallet, pound the cutlets until they are about ¼ inch thick. - Spread the Filling
Next, spread about 1 tablespoon of cream cheese on each cutlet. Don’t forget to sprinkle some salt and pepper for flavor. - Add Ham
Layer one or two thin slices of ham over the cream cheese. Make sure to cover the cheese well. - Roll It Up
Carefully roll the cutlet from one end to the other, making sure the filling stays inside. You can secure it with toothpicks if needed. - Breading
Roll the stuffed cutlet in flour, dip it in beaten egg, and finally coat it in breadcrumbs. We want a nice, even layer. - Fry the Rolls
Heat oil in a pan over medium heat. Fry each cutlet for about 3-4 minutes per side or until golden brown. - Serving
Once cooked, let them drain on paper towels. Serve hot with your favorite sauce and sides.
Enjoy making this delicious dish with us!
Cooking Tips
When making Karageorge Schnitzel, we want to keep a few key tips in mind for the best results.
1. Preparing the Cutlets:
Place the cutlets between plastic wrap and pound them to about ¼ inch thick. This helps them cook evenly.
2. Cheese Selection:
Use a good melting cheese, like mozzarella or gouda. A rich cheese adds flavor and texture.
3. Seasoning:
Don’t skip the salt and pepper! Season both the cutlet and the cheese for extra taste.
4. Keeping it Moist:
Make sure not to overcook the schnitzel. We want the inside to stay juicy while the outside becomes crispy.
5. Bread Crumbs:
Use fresh or panko breadcrumbs for a crunchier texture. They make a big difference!
6. Frying Technique:
Heat the oil over medium heat. Too hot will burn the outside, while too low can make them greasy.
7. Resting Time:
Let the schnitzels rest for a few minutes after frying. This allows the juices to redistribute, ensuring each bite is delicious.
Ingredients For the Serbian Karageorge Schnitzel Cutlet Recipe
Pork
Salt
Black Pepper
Cream Cheese
Ham
Mozzarella
Eggs
All-purpose Flour
Breadcrumbs
Cooking Oil
Cooking Instructions For the Serbian Karageorge Schnitzel Cutlet Recipe
Flattening the Cutlets
Place each cutlet between two sheets of plastic wrap and use a meat mallet to pound them until they reach a uniform thickness of about ¼ inch.
Adding the Filling
Spread approximately a tablespoon of cream cheese over each cutlet, then season with salt and pepper. Lay a thin slice or two of ham over the cheese. Position a piece of string cheese in the center of the cutlet, aligning it lengthwise.
Rolling and Securing
Fold the shorter sides of the cutlet inward, then roll it up tightly. Use toothpicks if needed to keep the roll secure.
Coating the Rolls
Prepare three shallow bowls, one with flour, one with beaten eggs, and one with breadcrumbs. Dip each roll first in the flour, then in the egg, and finally in the breadcrumbs, ensuring even coverage on all sides. Toothpicks can be removed at this stage or left in place with caution when eating.
For a better seal and to prevent cheese from leaking, dip the coated rolls again in the egg and then the breadcrumbs for a second layer.
Frying the Rolls
Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Place the rolls seam-side down in the pan, then immediately reduce the heat. Cook while turning continuously until all sides develop a deep golden-brown color.
Draining and Serving
Transfer the fried rolls to a plate lined with paper towels to absorb excess oil. Serve warm with tartar sauce.
FAQ For the Serbian Karageorge Schnitzel Cutlet Recipe
Question: What ingredients are needed for the Serbian Karageorge Schnitzel Cutlet recipe?
A: The Serbian Karageorge Schnitzel Cutlet recipe requires veal or pork cutlets, kajmak cheese, flour, eggs, breadcrumbs, salt, black pepper, and oil for frying. The cutlet is stuffed, breaded, and deep-fried to a crispy golden brown.
Question: How do you prepare the meat for the Serbian Karageorge Schnitzel Cutlet recipe?
A: For the Serbian Karageorge Schnitzel Cutlet recipe, the meat is pounded thin, seasoned, and spread with kajmak cheese before being rolled tightly. It is then coated in flour, egg wash, and breadcrumbs before frying.
Question: What is the best way to cook the Serbian Karageorge Schnitzel Cutlet recipe?
A: The Serbian Karageorge Schnitzel Cutlet recipe is best deep-fried in hot oil at around 350°F (175°C) until golden and crispy. This ensures the cutlet cooks evenly while keeping the filling creamy inside.
Question: What can be served with the Serbian Karageorge Schnitzel Cutlet recipe?
A: The Serbian Karageorge Schnitzel Cutlet recipe is traditionally served with tartar sauce, lemon wedges, and side dishes like fries, mashed potatoes, or a fresh salad.
Question: How should leftovers from the Serbian Karageorge Schnitzel Cutlet recipe be stored?
A: Leftovers from the Serbian Karageorge Schnitzel Cutlet recipe should be stored in an airtight container in the refrigerator for up to three days. To maintain crispiness, reheat in an oven or air fryer rather than a microwave.
Serbian Karageorge Schnitzel Cutlet Recipe
Ingredients
- 1 lb pork or veal cutlets or fillet
- 1 tsp Salt
- 1 Black Pepper freshly ground
- 4 oz Cream Cheese at room temperature
- 8 slices Ham depending on the size of the cutlets
- 8 Mozzarella string cheese or sliced cheese
- 2 Eggs lightly beaten
- 2 cups All-purpose Flour
- 4 cups Breadcrumbs
- 2 cups Cooking Oil for frying
Instructions
Flattening the Cutlets
- Place each cutlet between two sheets of plastic wrap and use a meat mallet to pound them until they reach a uniform thickness of about ¼ inch.
Adding the Filling
- Spread approximately a tablespoon of cream cheese over each cutlet, then season with salt and pepper. Lay a thin slice or two of ham over the cheese. Position a piece of string cheese in the center of the cutlet, aligning it lengthwise.
Rolling and Securing
- Fold the shorter sides of the cutlet inward, then roll it up tightly. Use toothpicks if needed to keep the roll secure.
Coating the Rolls
- Prepare three shallow bowls, one with flour, one with beaten eggs, and one with breadcrumbs. Dip each roll first in the flour, then in the egg, and finally in the breadcrumbs, ensuring even coverage on all sides. Toothpicks can be removed at this stage or left in place with caution when eating.
- For a better seal and to prevent cheese from leaking, dip the coated rolls again in the egg and then the breadcrumbs for a second layer.
Frying the Rolls
- Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Place the rolls seam-side down in the pan, then immediately reduce the heat. Cook while turning continuously until all sides develop a deep golden-brown color.
Draining and Serving
- Transfer the fried rolls to a plate lined with paper towels to absorb excess oil. Serve warm with tartar sauce.
Nutrition
1 comment
The breaded and fried cutlet had a golden, crispy coating with juicy meat inside. The melted cheese filling added a rich, creamy contrast. Sliced open, the cheese oozed slightly, making it visually appealing. Guests loved the crunch and the flavorful, cheesy center.