Traditional Karađorđeva Šnicla Filled with Kajmak
Karađorđeva šnicla is a Serbian veal cutlet pounded thin, wrapped around a log of kajmak, breaded and fried crisp, then served with tartar sauce and lemon.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Pound each veal cutlet to an even 3 to 4 mm thickness and season lightly.
- 2
Shape the chilled kajmak into four short logs. Place one on each cutlet, fold in the sides, and roll tightly.
- 3
Chill seam-side down for 20 minutes; secure only if needed.
- 4
Coat completely in flour, beaten egg, and breadcrumbs, pressing the coating around the ends.
- 5
Fry at 170°C for 8 to 10 minutes, turning, until deep golden and cooked.
- 6
Drain, rest 3 minutes, and serve with tartar sauce and lemon.
Cook notes
Tips
Ensure the oil is hot enough before frying to achieve a crispy texture.
Do not overcrowd the pan during frying; cook in batches if necessary.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium heat to maintain crispness.
Substitutions
- A thin beef cutlet may replace veal, though veal is classic.
- Use firm Balkan kajmak, not ricotta or cream cheese.
What to Serve With
- Mashed potatoes for a filling side.
- Steamed vegetables for a fresh contrast.
- A simple green salad to balance the richness.
Common Mistakes
- Spreading kajmak instead of enclosing a compact log.
- Leaving the ends open.
- Frying in oil that is too cool.
- Using a thick cutlet.
Recipe FAQ
What is kajmak?
Kajmak is a creamy dairy product similar to clotted cream, popular in the Balkans.
What meat is used in the classic version?
The classic restaurant preparation uses a thin veal cutlet; pork and chicken are later variations.
How is the kajmak kept inside?
Use chilled firm kajmak, fold in both sides, and seal the roll tightly before breading.
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Cutting board
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Measuring spoons
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