Karađorđeva Šnicla — Rolled Pork Schnitzel with Kajmak & Smoked Ham

⏱ 75 min · Serves 4

Serbia's legendary 'Maiden's Escort' schnitzel: a pounded pork loin rolled around cool, tangy kajmak and smoky ham, breadcrumbed to a deep gold and fried until it shatters. Serve with a spoonful of garlicky tartar sauce and lemon — pure, glorious excess.

Per serving: 1010 kcal · 58.0g protein · 54.0g carbs · 63.0g fat

Ingredients

• 4 pork loin steaks (about 180g each), or 2 large ones halved
• 200g kajmak (or 150g full-fat cream cheese mixed with 50g mascarpone and a pinch of salt)
• 8 thin slices smoked ham (prosciutto or Serbian pršut works)
• 2 tsp fine salt
• 1 tsp freshly ground black pepper
• 120g plain flour
• 3 large eggs, beaten
• 200g fine dry breadcrumbs
• 800ml sunflower oil, for frying
• 1 lemon, cut into wedges
• For the tartar sauce:
• 150g mayonnaise
• 2 tbsp finely chopped gherkins
• 1 tbsp capers, chopped
• 1 small garlic clove, grated
• 1 tbsp chopped parsley
• 1 tsp lemon juice

Method

1. Butterfly each pork steak and open it out, then place between two sheets of cling film and pound with a mallet or rolling pin to an even 4–5mm thick rectangle, roughly 20 x 15cm. Season both sides with salt and pepper.
2. Chill the kajmak so it's firm. Lay 2 slices of ham over each pork rectangle, leaving a 1.5cm border. Spoon a quarter of the kajmak in a log along the short edge.
3. Roll up tightly like a Swiss roll, folding the sides in as you go so the filling is fully sealed. Press the seam firmly. Chill the rolls, seam-side down, for 20 minutes to firm up.
4. Set out three shallow dishes: flour, beaten egg, breadcrumbs. Coat each roll in flour, then egg, then breadcrumbs, pressing well. Repeat the egg and breadcrumb step for a second coat — this is what stops the kajmak escaping. Chill again for 10 minutes.
5. Mix all the tartar sauce ingredients together and refrigerate.
6. Heat the oil in a deep pan to 165°C. Fry the rolls two at a time, turning gently, for 7–9 minutes until deep golden and cooked through (core temp 70°C).
7. Drain on a rack over kitchen paper for 3 minutes. Slice each on the diagonal to show the molten kajmak spiral, and serve with tartar sauce, lemon wedges and chips or a sharp cabbage salad.