---
title: Karađorđeva Šnicla (Serbian Stuffed Schnitzel)
servings: 4
prep time: 25 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/karadjordjeva
---

Gather @pork loin{600%g}, @all-purpose flour{100%g} and @sunflower oil{400%ml}.

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

Spread a thick layer of @sour cream{200%g} down the center of each escalope, then roll it up tightly, tucking in the ends.

Chill the rolls 20 minutes to firm up. ~{20%minutes}

Set up three dishes — flour, beaten @egg{2}, @breadcrumbs{150%g}. Coat each roll in flour, then egg, then breadcrumbs, pressing the crumbs firmly over the seams to seal them.

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

Lift onto paper towel to drain briefly.

Serve hot with @lemon{1} wedges; slice into the center to release the molten cheese lava.