Karađorđeva Šnicla (Serbian Stuffed Schnitzel)

Method

1. 1

   Pound each pork escalope thin and even between sheets of plastic wrap using a meat mallet.

2. 2

   Spread a thick layer of sour cream down the center of each escalope, then roll it up tightly, tucking in the ends.

3. 3

   Chill the rolls 20 minutes to firm up.

   💡 Cold and tight or the filling stages a jailbreak in the oil.

4. 4

   Set up three dishes — flour, beaten egg, breadcrumbs. Coat each roll in flour, then egg, then breadcrumbs, pressing the crumbs firmly over the seams to seal them.

5. 5

   Heat the oil in a deep skillet to 170°C. Fry the rolls, turning, until deeply bronze and crisp all over, 8–10 minutes.

   💡 Don't pierce them to check — the color is your doneness cue; a stab now is where the lava escapes.

6. 6

   Lift onto paper towel to drain briefly.

7. 7

   Serve hot with lemon wedges; slice into the center to release the molten cheese lava.