Karađorđeva Šnicla

Ingredients

• 4 veal or pork escalopes, about 180 g each
• 200 g kajmak, or a mix of 150 g clotted cream and 50 g cream cheese
• 4 thin slices of smoked ham or pršut
• 1 tsp fine salt
• 0.5 tsp white pepper
• 100 g plain flour
• 3 eggs
• 200 g fine dry breadcrumbs
• 1 litre sunflower oil, for frying
• 1 lemon, cut into wedges
• 150 g mayonnaise
• 2 tbsp finely chopped gherkins
• 1 tbsp capers, chopped
• 1 tsp Dijon mustard
• 1 tbsp chopped dill

Before you cook

• Lay each escalope between two sheets of cling film and beat it with the flat side of a mallet until it is an even three millimetres thick and roughly rectangular.
• Season both sides of each cutlet with the salt and white pepper.
• Take the kajmak out of the fridge 20 minutes before you start so it is spreadable but not runny.
• Beat the eggs in a shallow dish with a pinch of salt.
• Tip the flour into a second shallow dish and the breadcrumbs into a third.
• Stir the mayonnaise, gherkins, capers, mustard and dill together in a bowl to make the tartare sauce, then chill it.

Steps

1. Lay one slice of ham on each flattened cutlet, leaving a two centimetre border clear all round.
2. Spread a quarter of the kajmak in a line along the short edge nearest you.
3. Fold the two long sides of the cutlet inwards over the filling.
4. Roll the cutlet up tightly from the filled edge into a fat cylinder.
5. Pin the seam closed with two cocktail sticks.
6. Roll each cylinder in the flour and tap off the excess.
7. Turn it through the beaten egg until it is coated all over.
8. Press it firmly into the breadcrumbs, rolling to cover every part including the ends.
9. Dip the roll back into the egg and then into the breadcrumbs a second time for a shell that will not split.
10. Chill the coated rolls on a tray for 20 minutes to set the crust.
11. Pour the oil into a deep, heavy pan to a depth of five centimetres and heat it to 170C.
12. Lower two rolls into the oil with a slotted spoon and fry for 4 minutes.
13. Turn them over and fry for another 4 to 5 minutes, until deep golden all over.
14. Lift them onto a rack set over a tray and let them drain.
15. Bring the oil back up to 170C and fry the remaining two rolls the same way.
16. Rest the fried rolls for 5 minutes so the kajmak stops running.
17. Pull out the cocktail sticks and cut each roll in half on a steep diagonal.
18. Stand the halves cut side up on warm plates so the melted kajmak shows.
19. Serve with the tartare sauce and a lemon wedge.