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In the Slavonian town of Požega, Baron Trenk Schnitzel (Barun Trenk odrezak) sits firmly on many traditional menus. Local versions describe veal or pork steaks stuffed with Slavonian ham, boiled eggs and ajvar, then stewed on red onion with a mushroom sauce. The dish carries the name of Baron Franz von der Trenck, a historical figure tied to estates in Slavonia, whose story runs through local castles and regional folklore.
On the plate, Baron Trenk Schnitzel feels generous and direct. Thin slices of pork are pounded wide and seasoned, then spread with ajvar, the roasted pepper condiment that appears across Croatian tables from autumn onward. Over that layer go slices of kulen, Slavonia’s paprika-rich cured sausage, and wedges of hard-boiled egg. The meat is rolled around this filling, secured, seared for color, then gently cooked in a pan sauce based on onion, mushrooms, stock and cream. The result is a cutlet that slices into neat spirals, each slice showing streaks of red kulen, orange ajvar and pale egg against the pork.
In local recipes, the dish appears as a “concrete” plate of food: rich, satisfying and well suited to long lunches or family gatherings. It often reaches the table with creamy mashed potatoes and a simple green salad, or occasionally with buttered rice or noodles. The filling brings several layers of flavor at once: smoke from the kulen, sweetness and gentle heat from ajvar, plus the mild richness of egg. The mushroom cream sauce wraps everything in a smooth, savory coating that picks up the browned bits from the pan.
This version stays faithful to those core ideas, while translating them for a home kitchen that may not have access to every regional product. Pork schnitzel works best, though veal can step in for a more delicate take, as long as the slices are large and evenly pounded. Kulen remains the ideal sausage for its paprika and smoke; when that is hard to find, a firm, smoked paprika sausage (or chorizo with similar seasoning) can stand in without losing the spirit of the dish. Ajvar from a jar works perfectly, especially one with a medium level of heat.
From a technical angle, the recipe rewards anyone who enjoys stuffed cutlets. The main points lie in pounding the meat evenly, spreading the filling in a thin layer that reaches near the edges, and rolling tightly enough that the filling stays put during searing and braising. Local step-by-step guides describe exactly that sequence: meat, ajvar, kulen, egg, roll, secure, flour and brown. Once the rolls are golden on all sides, the same pan becomes the base for the mushroom sauce, which carries all the browned flavors from the meat.
This dish suits weekends, holidays and any occasion that calls for something a little showy without needing restaurant equipment. The rolls can be formed a few hours ahead, held in the refrigerator and cooked closer to serving time. Leftovers slice well for sandwiches or next-day plates. Rich, paprika-tinted, and rooted in a specific corner of Croatia, Baron Trenk Schnitzel offers a clear window into Slavonian cooking, where pork, cured meats and peppers frame much of the table.
4
servings30
minutes40
minutes780
kcalBaron Trenk Schnitzel is a rolled, stuffed pork cutlet from Slavonia, filled with ajvar, kulen and hard-boiled egg, then browned and gently braised in a mushroom cream sauce. Thin schnitzel slices are pounded, stacked with the filling and rolled into tight cylinders that hold together in the pan. After searing, the same pot gathers onion, mushrooms, stock and cream for a smooth sauce that coats every slice. The recipe serves four, fits into just over an hour, and lands as a hearty main course for weekend meals, gatherings or colder evenings. Mashed potatoes and a light salad round out the plate.
Pork schnitzel, 4 thin slices (about 150 g each) — From leg or loin, trimmed; slices should be large enough to roll.
Salt, 1–1½ teaspoons total — For seasoning meat and sauce.
Freshly ground black pepper, ½ teaspoon — For seasoning throughout.
Sweet paprika, 1 teaspoon — Echoes the flavor of kulen.
Ajvar, 8 tablespoons (about 120 g) — Roasted pepper relish; choose a medium-heat version for balance.
Kulen or other smoked paprika sausage, 80–100 g, thinly sliced — Traditional Slavonian choice; firm, well-cured sausage holds shape in the roll.
Hard-boiled eggs, 3 medium, peeled and quartered lengthwise — Classic part of the filling, adds richness and a defined pattern when sliced.
All-purpose flour, 4–5 tablespoons — For dusting the rolls before browning.
Lard or neutral oil, 3 tablespoons — Lard matches regional practice; light oil works where lard is not available.
Yellow onion, 2 medium (about 250 g), finely chopped — Forms the backbone of the sauce.
Garlic, 3 cloves, finely minced — Adds aromatic depth.
Dry white wine, 80 ml (⅓ cup) — Lifts browned bits from the pan; optional but helpful.
Button or cremini mushrooms, 250 g, sliced — Mild flavor that suits the rich meat.
Beef or chicken stock, 400 ml (1⅔ cups) — Prefer low-salt stock.
Sour cream, 150 ml (about ⅔ cup) — Traditional tang and richness; full-fat works best.
Heavy cream, 50 ml (3–4 tablespoons) — Smooths the sauce and helps it coat the slices.
Bay leaf, 1 — Gentle herbal note.
Fresh parsley, 2 tablespoons, finely chopped — For finishing the sauce and garnish.
Mashed potatoes, 800 g prepared — Creamy base that soaks up the sauce.
Green salad with light vinaigrette — Balances the richness.
Lemon wedges — A small squeeze brightens each portion.
Flatten the schnitzels - Place each pork schnitzel between sheets of baking paper and pound with a meat mallet until 4–5 mm thick and evenly wide, taking care not to tear the edges.
Season the meat - Sprinkle both sides of each schnitzel lightly with salt, black pepper and a pinch of sweet paprika. Set on a board with the smoother side facing down.
Cook and slice the eggs (if not already prepared) - Cover the eggs with cold water in a small pot, bring just to a boil, then simmer 9–10 minutes. Cool in cold water, peel and cut each egg into 4 lengthwise wedges.
Spread the ajvar - Spread about 2 tablespoons of ajvar over each schnitzel, leaving a 1–1.5 cm border along the edges so the filling does not escape during rolling.
Add kulen and egg - Lay slices of kulen along the center of each schnitzel in a single layer, then arrange egg wedges in a row over the sausage, running along the length of the meat.
Roll and secure - Starting from the long side, roll each schnitzel tightly around the filling, tucking in the sides slightly as the roll forms. Secure with toothpicks or small skewers, placing them so they are easy to spot and remove later.
Dust with flour - Place flour on a plate and roll each stuffed schnitzel gently until lightly coated on all sides, shaking off excess.
Heat the fat - Warm lard or oil in a wide, heavy pan (with lid) over medium heat until shimmering.
Brown the schnitzels - Add the floured rolls and brown on all sides for 8–10 minutes total, turning often, until golden and lightly crisp. Transfer the browned rolls to a plate and keep nearby.
Soften the onion and garlic - In the same pan, lower the heat slightly, add the chopped onion and a pinch of salt, and cook 6–8 minutes, stirring, until soft and lightly golden. Add the garlic and cook 30–40 seconds, just until fragrant.
Deglaze with wine (optional) - Pour in the white wine, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Let the liquid reduce by about half, 2–3 minutes.
Add mushrooms - Stir in the sliced mushrooms and cook 5–6 minutes, stirring now and then, until they release their juices and start to take on color.
Add stock and aromatics - Pour in the stock, add the bay leaf, taste and adjust salt. Return the browned schnitzel rolls to the pan, nestling them into the liquid.
Simmer gently - Cover the pan and simmer over low heat for 20–25 minutes, turning the rolls once halfway through, until the meat feels tender when pierced and the interior is hot (aim for an internal temperature around 70–72°C).
Finish the sauce with cream - In a small bowl, whisk the sour cream and heavy cream with a ladle of hot cooking liquid to warm and loosen. Stir this mixture back into the pan off the direct heat, then return the pan to low heat and cook 3–4 minutes, stirring, until the sauce turns smooth and lightly thickened. Do not let it boil hard, as that can cause separation.
Adjust seasoning and consistency - Remove the bay leaf. Taste the sauce and adjust with salt and pepper. If the sauce feels too thick, add a splash of stock or hot water; if too thin, let it simmer gently a few minutes uncovered.
Rest and slice - Take the pan off the heat and let the rolls rest in the sauce for 5 minutes. Remove toothpicks, then transfer each roll to a board and cut on the diagonal into 2–3 cm thick slices.
Plate and garnish - Spoon mashed potatoes onto warm plates, arrange slices of Baron Trenk Schnitzel on top, and ladle over mushroom cream sauce. Finish with chopped parsley and serve with a green salad and lemon wedges.
Approximate values for one serving of Baron Trenk Schnitzel with sauce (without sides), based on standard reference data:
| Nutrient | Amount (approx.) |
|---|---|
| Calories | ~780 kcal |
| Carbohydrates | ~12 g |
| Protein | ~48 g |
| Fat | ~55 g |
| Fiber | ~2 g |
| Sodium | ~1300 mg |
| Key Allergens | Gluten, dairy, eggs, pork |
These values serve as estimates only and will vary with exact ingredients, brands, and portion sizes.
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