Ingredients with Measurements:
- 4 thin slices of veal (about 150g each)
- 100g of smoked ham
- 100g of cheese (preferably kajmak or cream cheese)
- 2 eggs
- 100g of breadcrumbs
- 100g of flour
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Meat mallet
- Plastic wrap
- Toothpicks
Step-by-step instructions:
1. Lay the veal slices between two pieces of plastic wrap and pound them with a meat mallet until they are thin and even.
2. Season the veal slices with salt and pepper.
3. Cut the smoked ham and cheese into thin strips.
4. Place a few strips of ham and cheese on each veal slice, leaving a bit of space around the edges.
5. Roll up the veal slices tightly, tucking in the sides as you go.
6. Secure the rolls with toothpicks.
7. Beat the eggs in a shallow dish.
8. Place the flour and breadcrumbs in separate shallow dishes.
9. Dip each veal roll in the flour, shaking off any excess.
10. Dip the floured veal rolls in the beaten eggs, then coat them in breadcrumbs.
11. Heat the oil in a large skillet over medium-high heat.
12. Fry the veal rolls until they are golden brown on all sides, about 5-7 minutes.
13. Remove the toothpicks from the veal rolls and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Protein: 35g
Carbohydrates: 30g
Fiber: 2g
Sugar: 2g
Sodium: 800mg
Substitutions for ingredients:
- Veal can be substituted with chicken or pork.
- Smoked ham can be substituted with prosciutto or bacon.
- Kajmak or cream cheese can be substituted with any soft cheese.
Variations:
- Add chopped herbs like parsley or dill to the cheese filling.
- Use different types of cheese like feta or blue cheese.
- Add a layer of sautéed mushrooms to the filling.
Tips and tricks:
- Make sure the veal slices are thin and even to ensure even cooking.
- Use toothpicks to secure the rolls tightly.
- Fry the veal rolls in batches to avoid overcrowding the skillet.
Storage instructions:
Leftover veal rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the veal rolls in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the veal rolls on a bed of mashed potatoes or rice.
Garnishes:
Garnish with chopped parsley or a sprinkle of paprika.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Simple salad
Troubleshooting advice:
- If the veal rolls are not staying together, try using more toothpicks to secure them.
- If the breadcrumbs are not sticking to the veal rolls, try pressing them on firmly before frying.
Food safety advice:
- Make sure the veal is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw meat.
Food history:
Karađorđeva šnicla is a Serbian dish named after Karađorđe Petrović, a Serbian revolutionary who led the First Serbian Uprising against the Ottoman Empire in the early 19th century.
Flavor profiles:
Savory, salty, cheesy
Serving suggestions:
Serve hot with a side of mashed potatoes or roasted vegetables.
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Region: Serbian