How to make
For making these schnitzels I prefer pork tenderloin, because it is very tender, juicy and is cooked quickly. It turns out well with a loin, but it is desirable to marinate the meat beforehand, so that it does not become dry.
The whole piece of meat is well cleaned of the outer skins and greasy white parts. If tenderloin is used, the edges are cut off as they are thin and not the same size a the rest.
The Karadjordjeva Schnitzel can be made large from the whole fillet or split in two transversely, in order to get smaller / shorter schnitzels, which look like breaded roll or roulades.
In both cases, as well as if you use a loin, you need to cut the meat in the appropriate way to open it up into one sheet and turn into a thin layer.
The easiest way to do this is to cut the top layer of the fillet in depth (about 1 finger), without reaching the end. The knife is then returned in the opposite direction, cutting and opening up another layer, until the meat unfolds like a book.
As it is on the cutting board, sprinkle it with a little salt and black pepper and place a layer of clear cling film on it. It is pounded with a kitchen hammer to thin out the steaks, so the schnitzel becomes even finer and more tender. Leave it at room temperature for 30 minutes. The meat must be warm, to cook during breading and not remain raw inside.
The resulting two strips of thinned fillet are cut into two more or are left that way, depending on the size of the portions you want to make.
Add thin slices of pickle, grated cheese, cream and ham (optional).
It is rolled into a roll, which is best to be sealed, except for the ends, which remain open, but it is best that the filling is mostly in the middle, so that it does not come out later. Wooden sticks can be used to hold the roll, until it sets and sticks well.
Then, when rolling it in breadcrumbs and frying, remove the sticks or only stick one in one place, where there is a danger of it opening up.
The finished schnitzel rolls are rolled in flour, beaten egg and breadcrumbs and fried in plenty of oil, heated over a moderate heat.
It is best to fry them slowly than at a high temperature, because the breading can become golden and the inside of the meat may not be ready yet.
Turn them several times, while frying, so that they aquire an even color.
Remove the schnitzels on a thick layer of kitchen paper to absorb the excess fat.
Serve them warm, accompanied by french fries or fresh salad.
Enjoy your meal!
