Karađorđeva šnicla — the traditional Serbian schnitzel stuffed with kajmak

Karađorđeva šnicla is one of the most famous dishes of Serbian cuisine — a stuffed schnitzel created in the 1950s in Belgrade and named after the Karađorđević dynasty. Thinly pounded veal is rolled around a soft kajmak core, coated in flour, egg and breadcrumbs, and fried until the crust turns golden and crispy.

Ingredients (4 servings)

• 800 g veal fillet, cut into 4 thin slices
• 200 g kajmak (or soft cream cheese if kajmak is unavailable)
• 2 eggs
• 100 g wheat flour
• 150 g breadcrumbs
• Salt and black pepper, to taste
• Oil for frying

To serve: fried potatoes, lemon wedges, green salad, tartar sauce or mayonnaise.

Preparation steps

1. Rinse the meat slices, pat dry with kitchen paper and pound lightly with a meat mallet between two sheets of baking paper, without tearing them.
2. Salt and pepper the slices on both sides.
3. Place about 50 g of kajmak in the center of each slice. Roll the slices up and seal the ends with toothpicks or kitchen twine so the filling doesn’t escape while frying.
4. Prepare three dishes: flour in the first, beaten eggs with a pinch of salt in the second, breadcrumbs in the third.
5. Pass each roll first through flour, then egg, then breadcrumbs — press lightly so the crust sticks well. For a crispier crust, repeat the egg and breadcrumb coating.
6. Heat the oil in a deep pan (around 180°C). Fry the rolls 6–8 minutes, turning carefully, until golden on all sides.
7. Lift the rolls onto kitchen paper to drain excess oil. Remove the toothpicks or twine before serving.
8. Serve immediately, hot, with fried potatoes, lemon wedges and green salad on the side.

Preparation time: 30 minutes prep + 20 minutes cooking (about 50 minutes total). Servings: 4.

Tip: don’t pierce the roll while frying — the melted kajmak inside is the best surprise of this dish!