Karadjordje's Schnitzel (Карађорђева шницла) — Serbian Kajmak-Filled Cutlet

• 4boneless pork loin cutlets (each about 150 g and cut wide enough for rolling)
• 5⅝ ozkajmak (chilled until firm)
• 6 gfine sea salt
• 1 tspground black pepper
• 3.2 ozall-purpose flour
• 2large eggs
• 5⅝ ozplain fine breadcrumbs
• 2½ cupsunflower oil (for shallow frying; nutrition allows for absorbed oil only)
• 8wooden toothpicks
• 2 sheetplastic wrap
• 4¼ ozajvar
• 1lemon (cut into 4 wedges)
• 4 sprigflat-leaf parsley

Instructions

1. 1

   Place one pork cutlet between 2 sheets of plastic wrap and pound it evenly to about 4 mm thick, working from the center outward so the meat does not tear. Repeat with the remaining cutlets, then season both sides with the measured salt and black pepper.

2. 2

   Put 40 g of chilled kajmak in a narrow line across the center of each cutlet, leaving at least 2 cm uncovered at the edges. Fold the short sides inward, roll the cutlet tightly around the kajmak, and secure the seam with 2 wooden toothpicks so the filling stays enclosed during frying.

3. 3

   Set up three shallow dishes with the flour, beaten eggs, and breadcrumbs. Coat each roll first in flour, then in egg, and finally in breadcrumbs, pressing gently so the crumb layer is complete but not compressed.

4. 4

   Pour the sunflower oil into a heavy skillet to a depth of about 2 cm and heat it to 170°C. Fry the rolls seam-side down first for 3 minutes, then turn them carefully and continue frying for 7 to 9 minutes total, until the crust is deep golden and the center reaches at least 68°C.

5. 5

   Transfer the fried schnitzels to a rack set over a tray and let them rest for 5 minutes so the kajmak settles slightly instead of spilling out immediately. Remove the toothpicks before serving, then plate with ajvar, lemon wedges, parsley, and the usual Serbian sides such as fries or tartar sauce.