Karađorđeva Šnicla (Serbian Stuffed Fried Schnitzel)

Breaded rolled veal or pork stuffed with kajmak, fried until golden, served with potatoes.

Ingredients (Serves 4)

• 4 veal or pork schnitzel cutlets (about 150–200 g each)

• 100 g kajmak or cream cheese

• 2–3 tbsp flour

• 2 eggs, beaten

• 100–150 g breadcrumbs

• Salt and black pepper, to taste

• Vegetable oil for frying

Optional for serving:

• Tartar sauce

• Roasted potatoes

• Lemon wedges

Preparation

1. Prepare the schnitzel:

   • Flatten meat cutlets with a meat mallet to about 1 cm thickness.

   • Season with salt and pepper.

2. Stuff the schnitzel:

   • Place a spoonful of kajmak on each cutlet.

   • Roll tightly and secure with toothpicks if needed.

3. Bread the rolls:

   • Dredge each roll in flour, then dip in beaten eggs, and coat with breadcrumbs.

4. Fry the schnitzel:

   • Heat oil in a large skillet over medium heat.

   • Fry rolls 4–6 minutes per side until golden brown and cooked through.

   • Remove and drain on paper towels.

5. Serve:

   • Remove toothpicks before serving.

   • Serve hot with tartar sauce, roasted potatoes, and lemon wedges.

Cooking Tips

• Keep oil at medium heat to ensure the schnitzel cooks evenly without burning.

• Chill stuffed rolls briefly before frying to help them hold their shape.

Serving Suggestions

• Serve with tartar sauce and roasted potatoes for a traditional Serbian meal.

• Pair with fresh salad or pickled vegetables to balance richness.