Schnitzel karađorđe

Cooking time:

35 minutes

Active time:

36 minutes

Complexity:

Average

Schnitzel karađorđe was invented by Serbian chef Michi Stojanović. He did not have butter and chicken at hand for making Kyiv-style cutlets, and then he wrapped the schnitzel with a straw, stuffing it with a border. And the ready-made schnitzel poured tartar sauce and decorated with a slice of lemon. And we offer our own version of karajorje schnitzel - without kaymak, but with feta and bacon .

See all Pork category recipes

Recipe "Schnitzel Karajorje"

Ingredients for 4 servings

pork tenderloin

1 pc (600g)

feta

1 pc.

bacon

8 pieces (1/2 pack)

eggs

2 pcs.

flour

50 g

breadcrumbs

100 g

tartar sauce

for filing

lemon

for filing

refined sunflower oil

500 ml

Step 1/7

Cut the tenderloin into 4 pieces, open it into the layer with neat cuts.

Step 2/7

Beat it off thoroughly. For this recipe, you can also use pork loin, such rolls will turn out larger.

Step 3/7

Put bacon and feta on the seam, pepper and roll. Repeat this with all four formations.

Step 4/7

Prepare 3 bowls: pour flour into the first, break eggs into the second and mix, pour breadcrumbs into the third. Roll each roll alternately in flour, dip in the egg mixture and then roll in breadcrumbs.

Step 5/7

Secure the rolls with toothpicks or skewers.

Step 6/7

In a deep pan, heat the oil and fry the rolls until golden (about 10 minutes in boiling oil). Put the finished rolls on paper towels to absorb excess oil.