Karađorđeva šnicla with Creamy Mushroom Sauce

Ingredients

• 4 boneless pork chops (150g each) (4 boneless pork chops (5.3 oz each)) 4 boneless pork chops (150g each) (4 boneless pork chops (5.3 oz each))
• 4 slices of ham (4 slices of ham) 4 slices of ham (4 slices of ham)
• 4 slices of cheese (4 slices of cheese) 4 slices of cheese (4 slices of cheese)
• 1 cup all-purpose flour (120g) (1 cup all-purpose flour (4.2 oz)) 1 cup all-purpose flour (120g) (1 cup all-purpose flour (4.2 oz))
• 2 eggs, beaten (2 eggs, beaten) 2 eggs, beaten (2 eggs, beaten)
• 2 cups breadcrumbs (200g) (2 cups breadcrumbs (7 oz)) 2 cups breadcrumbs (200g) (2 cups breadcrumbs (7 oz))
• Vegetable oil, for frying (Vegetable oil, for frying) Vegetable oil, for frying (Vegetable oil, for frying)
• For the mushroom sauce: For the mushroom sauce:
• 2 tablespoons butter (28g) (2 tablespoons butter (1 oz)) 2 tablespoons butter (28g) (2 tablespoons butter (1 oz))
• 1 onion, finely chopped (1 onion, finely chopped) 1 onion, finely chopped (1 onion, finely chopped)
• 8 ounces mushrooms, sliced (225g) (8 ounces mushrooms, sliced) 8 ounces mushrooms, sliced (225g) (8 ounces mushrooms, sliced)
• 1 cup heavy cream (240ml) (1 cup heavy cream (8.5 fl oz)) 1 cup heavy cream (240ml) (1 cup heavy cream (8.5 fl oz))
• Salt and pepper, to taste (Salt and pepper, to taste) Salt and pepper, to taste (Salt and pepper, to taste)

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 16g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Make a pocket in each pork chop by cutting a slit horizontally through the side.
3. 3.
   Place a slice of ham and a slice of cheese inside each pocket.
4. 4.
   Secure the pockets with toothpicks to prevent the filling from falling out.
5. 5.
   Season the pork chops with salt and pepper.
6. 6.
   Dredge each pork chop in flour, then dip it in beaten eggs, and coat it with breadcrumbs.
7. 7.
   Heat vegetable oil in a large skillet over medium heat.
8. 8.
   Fry the breaded pork chops until golden brown on both sides.
9. 9.
   Transfer the pork chops to a baking dish and bake for 10-15 minutes, or until cooked through.
10. 10.
    Meanwhile, prepare the mushroom sauce. In a separate skillet, melt butter over medium heat.
11. 11.
    Add the chopped onion and sauté until translucent.
12. 12.
    Add the sliced mushrooms and cook until they release their moisture and become tender.
13. 13.
    Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly.
14. 14.
    Season with salt and pepper to taste.
15. 15.
    Remove the toothpicks from the pork chops and serve them with the creamy mushroom sauce.

Treat your ingredients with care...

• Pork chops — Choose boneless pork chops that are about 150g (5.3 oz) each for optimal thickness and tenderness.
• Mushrooms — Use fresh mushrooms and slice them evenly for even cooking and texture in the sauce.
• Heavy cream — Opt for full-fat heavy cream to achieve a rich and creamy sauce.

Tips & Tricks

• Pound the pork chops lightly to ensure even thickness for easier stuffing.
• Experiment with different types of cheese and ham for variations in flavor.
• Serve the schnitzel with a side of mashed potatoes or roasted vegetables for a complete meal.
• If you prefer a crispier schnitzel, you can double coat it in breadcrumbs before frying.
• Make sure the oil is hot enough before frying the schnitzel to achieve a crispy crust.

Serving advice

Serve the Karađorđeva šnicla with creamy mushroom sauce alongside a fresh salad or steamed vegetables for a balanced and satisfying meal.

Presentation advice

Arrange the stuffed schnitzels on a platter, drizzle the creamy mushroom sauce over them, and garnish with fresh herbs such as parsley or dill for an elegant presentation.