Main course
Little pillows of beef schnitzel
Thinly beaten schnitzels stuffed with rice and bacon, pinned shut and fried. Called pillows because that is what they look like.
Recipe from Туѓино Јабано
- Prep
- 35 min
- Cook
- 25 min
- Total
- 1 hr
- Fasting
- Not suitable
Ingredients 10 ingredients
Method
- Beat the schnitzels with a mallet until about half a centimetre thick. Work from the middle outwards so they do not tear.
- Boil the rice only halfway — about 7 minutes in boiling water — and drain. Fully cooked rice turns to mush during frying.
- Fry the finely chopped bacon in oil, add the part-cooked rice and season with the seasoning mix, black pepper and chopped parsley. Let the filling cool a little.
- Put filling on one half of each schnitzel only, so the other half can fold over. Pin the edges shut with cocktail sticks.
- Dip the pillows in flour and fry in oil on both sides over a moderate heat until browned and the meat is tender — about 10–12 minutes in all.
- Pour over the sour cream, let it bubble for a minute and serve. They go with roast potatoes and small onions.
If you cannot find it
Substitutions that work outside Macedonia.
- Bacon
- Pancetta, or any smoked belly cut finely diced.
- Sour cream
- Crème fraîche or thick sour cream; yoghurt splits over heat.
- Beef schnitzels
- Thin veal or pork escalopes, or even chicken breasts butterflied open.
