Karađorđeva Pork Schnitzel | Crispy Balkan Classic

Place the pork loin slices on a cutting board between two layers of plastic wrap and pound them evenly thin (approx. 3-4 mm thick) with a meat mallet, taking care not to tear them. Season both sides with salt and freshly ground black pepper.

Place a generous portion (approx. 35-40 g) of plain cream cheese at one of the shorter ends of each flattened slice of meat. Fold in the two long sides of the meat slightly so the filling does not leak out during cooking, then roll tightly into a cylinder.

Prepare three shallow bowls for classic breading: put the plain wheat flour in the first, beat the eggs with a pinch of salt in the second, and pour the breadcrumbs into the third. Dredge the stuffed meat rolls in flour, dip them into the beaten egg, and finally coat them in breadcrumbs.