Na više mesta sam videla da pod Karađorđevom šniclom misle na meso koje je rolovano sa šunkom,trapistom, mocarelom......Original Karađorđeva šnicla ima u sebi samo kajmak.Autor ove šnicle je poznati kuvar Milovan Stojanović. Ovo je inače jedan od najpoznatijih srpskih specijaliteta.
Potrebno je:
500 gr telećih šnicli
100-150 gr starog kajmaka
2 jaja
prezle
začin
Teleće šnicle izlupajte,samo sa jedne strane,kuhinjskim tučkom što tanje. Začinite sa obe strane. Na jedan kraj stavite kajmak i urolajte meso, tako da krajeve uvijete ka unutra, kao sarme.
Uvaljajte meso u umućena i posoljena jaja, a zatim u prezle. Šnicle pržiti u dubljem, zagrejanom ulju dok ne porumene oko 15-20 minuta. Poslužiti sa kajmakom, pire krompirom ili pomfritomuz dodatak neke salate.
Karadjordjevschnitzel ( steak)
Ingredients needed:
500 gr veal cutlets
100-150 gr kaymak ( cream)
2 eggs
breadcrumbs
spices
Tenderize one side of each cutlet with meat mullet (or with the kitchen pistil late thinner). Thin it as much as possible. Season on both sides. At the end place kaymak ( cream) and roll in, so you roll the edges inward just like you do cabbage rolls.
Poslao Anoniman
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