I Made Serbia's National Dish | Karađorđeva šnicla

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often less expensive.

Start by making tartar sauce: chop pickles into a fine dice, add chopped fresh dill, and mix with mayo, salt, and optional lemon and Tabasco.

Pound the pork loin thin using the bottom of a pan, then butterfly it to about 1/2 inch thickness.

Slather the inside of the pork with kimok or cream cheese, then roll it up and secure with toothpicks if necessary.

Set up a breading station: use the wet hand dry hand technique with flour, eggs, and breadcrumbs, layering flour and eggs twice before coating in breadcrumbs.

Heat sunflower oil in a skillet until hot, then shallow fry the rolled pork for about 2 minutes on each side until golden brown.

Transfer the fried pork to the oven to cook through.

Plate the dish with sliced tomato and lemon for garnish, and smother with tartar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens