Karadjordje Schnitzel baked in Oven

Updated: Jan 16

## Oven-Baked Karadjordje Schnitzel: A Delicious Twist on a Classic Dish

Karadjordje Schnitzel baked in Oven

Karađorđe schnitzel is a renowned specialty from the Serbian regions and can be considered a traditional Serbian dish. This steak is named after King Petar Karađorđević, who once ruled Serbia. It is suitable for various occasions, including holidays. The main ingredient in the filling is mature cream cheese, which imparts a juicy taste and saltiness. Along with cream, the filling includes ham and plain cheese, enhancing the rich flavor of this delightful traditional Serbian schnitzel. The schnitzels can be prepared by frying in a pan with oil, baking in the oven, or using a deep fryer. They are typically served with tartar sauce or mayonnaise to further enhance their taste. On this occasion, I opted to bake them in the oven to preserve the full flavor without the oil aroma. This is a practical recipe and an excellent choice for New Year's celebrations. The preparation is quick and straightforward. Follow the recipe for best results.

Ingredients: simple, total time: 50 minutes, 4 servings

Preparation:

Preparation of Steaks:

Pound the steaks with a meat mallet between two sheets of baking paper until they become thin. Season with salt and pepper on both sides.

Stuffing:

Spread a thin layer of mature cream on each steak. Arrange ham leaves, then slices of smoked cheese on top of them.
stretchy.
Roll them well, you can fasten ends with toothpicks. I needed 3 toothpicks, 2 for ends and 1 in a middle of the roll steak. In this way, you have ensured that the filling from the steak does not leak.
Roll them well in flour from all sides to cover the entire steak roll, then dip them in scrambled eggs and drain well, then in the crumbs several times, sprinkle over several places, put them in a baking dish that you have previously lined with baking paper and greased with oil.
Press lightly so that the poh sticks well.
If you want, you can fry them in a pan with plenty of oil or in a deep fryer.

Frying in Oil:

Fry in hot oil or deep fryer until golden brown on all sides over low-moderate heat. Do not increase the heat so that the steak does not burn. Turn every 4-5 minutes, until it gets a nice golden brown color.

Baking in the Oven:

Cover the tray with baking paper.
Arrange the fried steaks in a baking tray and coat them with oil or melted fat on all sides.
Bake in a preheated oven at 225 °C, for about 20 minutes, until they get a golden-brown color. If necessary, turn them halfway through baking.
NOTE: I baked these schnitzels in the oven, by spreading a little oil, placing the schnitzels next to each other and covering each one as shown in the picture with very little oil. I flipped to the side not all the way, after 20 minutes of baking and baked for another 10-15 minutes, at 225 °C. In this way, I saved oil, the steak is not greasy and it is also healthier! The steaks should be well baked, so that they get a brown color!
When the steaks are ready, take out all the toothpicks from the steaks where you placed them, because it is dangerous, especially for small children!
Serve warm with frenchries, or other vegetables which you like most with some salad.

Buon appetito!

NOTE:

Smoked cheese gives a more intense taste, so no additional seasoning of the filling is needed.
Karađorđe steak is best served immediately, while the cheese in the filling is still soft and warm.
From ham, you can use Prague ham, thinly chopped dry neck sirloin or thinly sliced bacon leaves.
Be sure to use more mature cream because that way you get the real taste of this schnitzel.
With this dish you can serve peas, grilled vegetables, mashed potatoes, spinach, shop salad, green beans salad with carrots and any of your favorite vegetables.
To make the schnitzel even tastier, serve it with tartar sauce or mayonnaise.
Keep the remaining karadjordje steak wrapped in aluminum foil in the refrigerator for up to 2 days. Heat in the oven.