Stuffed schnitzel (Serbian recipe)

Stuffed Schnitzel Recipe (Serbian Recipe)

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

I propose a savory recipe that combines Serbian tradition with a unique taste and an attractive presentation. This stuffed schnitzel is perfect for a family dinner or to impress guests at a party. Let's get started!

Ingredients:

- 4 large slices of pork (or chicken, as preferred)
- 2 roasted red bell peppers
- 100 g feta cheese
- 1 medium onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tablespoon of honey
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 1 beaten egg
- 100 g breadcrumbs
- 1 tablespoon of fresh parsley, chopped (optional)
- 200 g potatoes for garnish

Preparation steps:

1. Preparing the roasted peppers: Start by roasting the bell peppers on a stovetop or in the oven until the skin becomes blackened and peels off easily. Once cooled, remove the skin and seeds. Cut them into thin strips. They will add a sweet and smoky note to your schnitzel.

2. Preparing the vinaigrette: In a bowl, mix the crushed garlic with salt, honey, and a little olive oil. This vinaigrette will provide an intense flavor and a unique aroma to your dish. You can also add a splash of balsamic vinegar for a tangy note.

3. Stuffing the schnitzel: Take each slice of meat and gently pound it with a meat mallet to make it thinner and even. On each slice, add a portion of roasted peppers, feta cheese, and chopped onion. If desired, you can sprinkle a little fresh parsley for added freshness.

4. Wrapping: Roll each slice of meat, ensuring the filling stays well inside. Tie each roll with kitchen twine or secure with toothpicks to maintain shape during cooking.

5. Breading: Dip each roll in the beaten egg, then in the breadcrumbs, ensuring they are well coated. This step is essential for achieving a crispy and delicious crust.

6. Cooking: In a large skillet, heat the remaining oil over medium heat. Add the stuffed schnitzels and cook for 5-7 minutes on each side until golden and crispy. Be careful to turn them gently to avoid losing the filling.

7. Serving: Once the schnitzel is ready, place it on a paper towel to absorb excess oil. Serve warm, alongside fried potatoes or a fresh salad. A side of garlic yogurt sauce will perfectly complement this dish.

Useful tips:
- You can experiment with various fillings, such as sautéed mushrooms, spinach, or olives, to give your recipe a personal touch.
- If you want a healthier version, you can bake the schnitzel in the oven at 180°C for 25-30 minutes until golden.
- Make sure to have all ingredients prepared before you start for more efficient cooking.

This stuffed schnitzel is a true delight for the senses and the eyes. Not only will it satisfy your hunger, but it will also bring a touch of Serbian culture to your table. Enjoy every bite and savor your recipe!

 Ingredients: 4 large pork cutlet schnitzels, each weighing 150 - 200 grams, 200 grams of clotted cream (or very good quality thick sour cream), 4 roasted peppers, preferably red (I only had two red ones and the others were white, roasted in the fall and kept in the freezer), salt and pepper. For the pepper vinaigrette: 3-4 cloves of garlic, 2 tablespoons of white vinegar, 1 teaspoon of salt, 1 generous teaspoon of honey, 1 tablespoon of olive oil. For assembling and frying: 2 eggs, flour (I used whole wheat flour), abundant breadcrumbs for frying, 1 lemon - for serving.