Serbian Karađorđeva šnicla — veal roll stuffed with kajmak, fried until crispy

Ingredients (for 4 servings)

• 4 veal slices (about 600 g), pounded thin
• 200 g kajmak (or cream cheese)
• 100 g ham or smoked ham, in thin slices
• 2 eggs
• 100 g flour
• 150 g breadcrumbs
• Salt and black pepper
• Oil for deep frying

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

Preparation steps

1. Pound each veal slice with a meat mallet until well flattened, then salt and pepper both sides.
2. Leave the kajmak at room temperature to soften; spread a thick layer on each slice, then add a slice of ham on top.
3. Roll each slice up like a roulade, tucking in the sides so the filling doesn’t escape; secure with wooden skewers if needed.
4. Bread the rolls in three steps: first in flour, then in beaten eggs, and finally in breadcrumbs — press lightly so the coating sticks well. For an extra-crispy crust, repeat the egg and breadcrumb steps once more.
5. Heat the oil to 170–180°C and fry the rolls for 8–10 minutes, turning occasionally, until golden and cooked through.
6. Drain on kitchen paper to remove excess oil; remove the wooden skewers.
7. Serve warm with fried potatoes, tartar sauce, lemon wedges and green salad.

Preparation time: 30 minutes. Cooking time: 15 minutes. Servings: 4.

A brief history

Karađorđeva šnicla (Serbian: Karađorđeva šnicla) was created in 1956 in Belgrade by chef Mića Stojanović and is named after the leader of the Serbian uprising, Karađorđe Petrović. The roll stuffed with kajmak that “bursts” when cut has become a symbol of traditional Serbian cuisine.