BY: Jas · PUBLISHED: · UPDATED: · This post may contain affiliate links.
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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.
Table of Contents
1) What is Karageorge Schnitzel?
2) How to Make Karageorge Schnitzel - Serbian Famous Stuffed Cutlet Recipe:
3) Related Post:
4) Karageorge Schnitzel – Serbian Famous Stuffed Cutlet Recipe
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 isinformally 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
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 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 - Serbian Famous Stuffed Cutlet Recipe:
- 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.
Related Post:
- Easy Classic Wiener Schnitzel
- Skillet Gypsy Schnitzel Dinner
- Serbian Baked Sauerkraut
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Karageorge Schnitzel – Serbian Famous Stuffed Cutlet Recipe
By Jas
Need an impressive dinner for your company? This stuffed cutlet aka Karageorge schnitzel is a Serbian famous dish and will wow everyone at your table.
5 from 2 votes
Rate this Recipe Print Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Serbian
Yields 4 servings
Calories 949 kcal
Ingredients
US Customary - Metric
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 breadcrumbs
- 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
Instructions
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 string cheese in the middle of the cutlet, lengthwise.
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.
Notes
~ 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.
Nutrition
Calories: 949kcal (47%) | Carbohydrates: 50g (17%) | Protein: 41g (82%) | Fat: 62g (95%) | Saturated Fat: 15g (75%) | Cholesterol: 242mg (81%) | Sodium: 1011mg (42%) | Potassium: 643mg (18%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 550IU (11%) | Vitamin C: 0.2mg | Calcium: 63mg (6%) | Iron: 4.6mg (26%)
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- Potato-Stuffed Roasted Bell Peppers
Reader Interactions
Comments
Lori Hill-Smith says
This dish looks amazing! Thank you for sharing at #BloggingGrandmothersLinkParty
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Jas says
Thank you, Lori!
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Teresa - Aging Like a Fine Wine says
Honestly, I think I would love this! Pinned and shared and I can't wait to try it. Thank you for sharing it at the #BloggingGrandmothersLinkParty.
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Jas says
I'm sure you would, Teresa! Thank you!!!
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Sue from Sizzling Towards 60 & Beyond says
Oh my goodness Jas this looks so tasty and we are partial to schnitzels in our house. Thanks for sharing at #BloggingGrandmothersLinkParty. 🙂
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Jas says
This one is high on our list of favorites 🙂
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Grammy Dee | Grammy's Grid says
Hubby would like this 🙂 Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared your post on Facebook, Google+, Pinterest, and Twitter.
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Jas says
I know mine does 🙂
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Carlee says
Naughty schnitzel! It does look delicious though. I really need to move in close to you so I can try all of these delicacies!
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Jas says
Thanks, Carlee! House across the street is for sale, lol 😉
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Jodie says
THANK YOU for sharing at last weeks' reader tip tuesday! This looks GREAT too...
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Jas says
Thank you, Jodie!
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Miz Helen says
I just pinned your amazing Schnitzel, can't wait to try this recipe. Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
Miz HelenReply
Jas says
Thanks, Miz Helen!
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Michelle Frank | Flipped-Out Food says
Maiden's Dream—BAHAHAHAHAHA! Seriously, though: this looks absolutely amazing. Your step-by-step pictures make it look like a simple (-ish) meal to prepare, but SO impressive! I make an Italian version, but I'm anxious to try your Serbian cutlet!
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Jas says
Hahaha, Michelle! 😉 I hope you'll like it as much as I do. What do you put in your Italian version?
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Helen at the Lazy Gastronome says
ohhhh - pinned this one!! Looks incredible! Thanks for sharing at the What's for Dinner link up!
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Jas says
Thank you, Helen! It's a stunner, isn't it? 😉
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Mary says
Jas just reading this recipe is making me hungry. The different flavors all rolled into one giant schnitzel. I am sure my kids will love this one. They can be so picky sometimes.
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Jas says
I'm picky sometimes too, Mary. Kids will be kids as long as we let them 😉
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Milena | Craft Beering says
I love this recipe! Pinning and making, OMG, my husband will love it. I was born and raised in Bulgaria and my late grandma used to make something similar, the cheese was Kashkaval... Looks amazing Jas!
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Jas says
Hi, Milena! We're practically neighbors. 😀 I was born and raised in Bosnia (former Yugoslavia). I know the cheese your late grandma was using very well. We call it kackavalj and it can be used instead of mozzarella. I need some authentic Bulgarian recipes on my blog so if you have one you'd like to share, email me 😉
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Healthy World Cuisine says
I like your short cuts to this delicious recipe. I know this recipe will be a huge hit with the boys. Perfectly browned and crispy, simply delicious. Sharing, of course!
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Jas says
Thanks, friend! The size of these is perfect to satisfy the appetite of growing boys. 😀
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Tania says
Wow, that looks SO good and the maiden's dream reference is funny!!
I did NOT know you had a BOOK?! Seriously?! That's so great!
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Jas says
Hi, Tania! I do have a book. I published it last June and it was mainly for my granddaughters so they have our traditional recipes once I'm gone. I offer a FREE excerpt for email subscribers. 🙂
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Mrs Shoes says
Since I'm always on the look out for something new to do with pork, this is a find. Maiden's Delight, heh heh heh, my inner 12 year old boy loves that.
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Jas says
Haha, you always manage to make me giggle...hope you'll enjoy this pork 😉
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