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Meat, European

Karađorđe schnitzel with oven fries

Karađorđe schnitzel is a breaded, rolled pork cutlet filled with mascarpone and heavy cream, a dish from the Balkans. This recipe serves 4 and takes 1 hour, rated medium difficulty, at €3.60 per serving. The trick is rolling the cutlet tightly and breading it carefully so the creamy center stays inside while it cooks.

Tonight we're heading to the Balkans with a Karađorđe schnitzel, a rolled pork cutlet with a creamy center and a crispy crust, served with fries and tartar sauce.

Karađorđe schnitzel with oven fries
Total time
1 h
Difficulty
Medium
Cost per person
€3.60
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under a golden, crackling crust, Karađorđe schnitzel hides a soft center of mascarpone and heavy cream that oozes slightly when you cut into it. That contrast between the crunchy outside and the rich, melting filling gives this Balkan dish its character, originally dreamed up as a rolled version of a cordon bleu.

It's the kind of dish that breaks up the weekly routine without requiring professional skills, great for a Sunday dinner with family or for guests who haven't tried it before. Kids love the crispy breading and oven fries, while adults appreciate the homemade tartar sauce that cuts through the richness. At Mon Chou, we save this one for evenings when we have a bit more time to cook.

The ingredients

4 people

Butcher

  • thin pork cutlets 4

Dairy

  • mascarpone 120 g
  • heavy cream 3 tbsp
  • eggs 3

Pantry

  • flouroften in the pantry 4 tbsp
  • breadcrumbsoften in the pantry 150 g
  • sunflower oiloften in the pantry 15 cl
  • mayonnaiseoften in the pantry 4 tbsp
  • picklesoften in the pantry 6
  • capersoften in the pantry 1 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • potatoes 1 kg
  • parsley 4 sprigs

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Flatten the cutlets thinly between two sheets of parchment paper, season with salt and pepper, then spread a mix of mascarpone and heavy cream in the center, like the original kajmak filling.

    If you can find kajmak at a Balkan grocery store, use it, otherwise the mascarpone and heavy cream mix is a very good stand in.

  2. Fold in the sides and roll each cutlet up tightly, then secure it with kitchen twine or toothpicks.

    Don't overfill the rolls, the filling would leak out during cooking and crack the breading.

  3. Cut the potatoes into sticks, toss them with a drizzle of oil, and bake at 220 degrees, flipping halfway through. 35 min

    Rinse the sticks and dry them well before oiling, they'll turn out crispier.

  4. Coat the rolls in flour, then beaten eggs, then breadcrumbs, pressing firmly each time.

    For an extra thick crust, repeat the egg and breadcrumb steps a second time.

  5. Brown the rolls in hot oil, turning regularly, then let them rest a few minutes on paper towels and remove the twine. 15 min

    The oil should be hot but not smoking, otherwise the breading browns before the meat is cooked through.

  6. Chop the pickles, capers, and parsley, mix them into the mayonnaise for the tartar sauce, and serve with the fries.

    A spoonful of pickle brine in the sauce gives it extra zing.

Our tips to get it right

  • Pick thin, evenly sized cutlets, they flatten and roll more easily without tearing.
  • Secure the rolls well with kitchen twine or toothpicks, otherwise the filling can leak out while pan frying.
  • Keep the oil at a steady temperature and don't overcrowd the pan, the breading browns evenly without soaking up too much oil.

The variations

  • Swap the pork for turkey or chicken cutlets, the roll will taste a bit lighter.
  • For a meatless version, use thick slices of grilled zucchini or eggplant with the same mascarpone filling, then bread and pan fry the same way.
  • For a quicker kid friendly meal, shape smaller rolls and use frozen fries, dinner will be ready sooner.

What to serve it with

  • A crunchy cabbage salad
  • Steamed seasonal vegetables
  • A glass of sparkling apple juice

Storage

Cooked rolls keep for 2 days in the fridge in a sealed container. They freeze well once breaded but uncooked, just cook them from frozen with a bit of extra time. Reheat in the oven to keep the breading crisp, the microwave will make it soggy.

Questions about this dish

Can you prep the rolls ahead of time?

Yes, you can roll and bread them the day before, then keep them covered in the fridge. Cook them right before serving so the breading stays crisp.

Can you use a different cheese instead of mascarpone?

Kajmak is the traditional choice if you can find it. A thick fresh cheese like cream cheese also works well as a substitute.

Why freeze the schnitzel before breading it?

The cold firms up the filling so it doesn't squeeze out during breading or cooking. Twenty minutes is enough, no need for longer.

Can the rolls be baked instead of pan fried?

Yes, brown them briefly in a pan, then finish in the oven at 200 degrees for 15 to 20 minutes. The crust will be slightly less crisp than frying, but the dish will have less oil.

How long does it take to make a Karađorđe schnitzel with oven fries and tartar sauce?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Karađorđe schnitzel with oven fries and tartar sauce?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Karađorđe schnitzel with oven fries and tartar sauce cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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