in Eastern Europe

Leonas Karadjordjeva snicla

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Ingredients for 4 servings:

  • 500 g pork schnitzel
  • 150 g cheese, kajmak (alternatively Gouda and ham)
  • 2 eggs
  • Flour
  • breadcrumbs
  • Salt
  • 1 lemon(s), quartered
  • Parsley
  • Tartar sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pound the pork schnitzels well with a meat mallet until they are tender. Place kajmak or a slice of cheese and ham on each schnitzel. Wrap the schnitzels like a roulade and secure with a toothpick. Dip the schnitzels first in flour, then in the beaten eggs, and finally in the breadcrumbs. Fry in hot oil. Serve with fries or boiled potatoes. Be sure to serve with lemon wedges, parsley, and tartar sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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