Karadjordje Schnitzel are cutlet rolls from Serbia. The filling with cream cheese makes them a little lighter than the German drowned in sauce.
Beat the schnitzel very thinly. This is very important because the schnitzel is otherwise golden brown on the outside but only half cooked on the inside. After tapping, they should be approx. 20 cm x 20 cm. Then distribute the cream cheese evenly over the schnitzel. Roll up the schnitzel and fix the rolls with toothpicks. Then bread the rolls Viennese style in flour, eggs and breadcrumbs.
Then heat the clarified butter in the pan. The amount should be enough to bathe the schnitzel approx. 1/4 in lard. Now fry the schnitzel evenly until golden brown.
Another option is how to cook chicken breasts so that it is delicious, simple, and fast enough. 🙂 Ingredients Chicken breasts – 2 pcs. Eggs – 2 pcs. Wheat flour – 100-200 g Ground paprika – 2 teaspoon Ground black pepper – to taste Salt to taste Vegetabl...
Another option is how to cook chicken breasts so that it is delicious, simple and fast enough. 🙂 Ingredients Chicken breasts – 2 pcs. Eggs – 2 pcs. Wheat flour – 100-200 g Ground paprika – 2 teaspoon Ground black pepper – to taste Salt to taste Vegetable...
Among the variety of eggplant dishes, there is also such – eggplant schnitzels. Eggplants are first baked and then fried in breadcrumbs. It turns out to be a very tasty hot snack. Serving eggplant schnitzels is recommended with a sauce such as sour cream,...