Traditional Karađorđeva Šnicla Filled with Kajmak

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Pound each veal cutlet to an even 3 to 4 mm thickness and season lightly.

Ingredients quick view

4 veal leg cutlets, about 180 g each

200 g firm chilled kajmak

80 g all-purpose flour

2 large eggs

150 g fine dry breadcrumbs

1 teaspoon salt

1/2 teaspoon black pepper

Sunflower oil, for frying

Lemon wedges

Tartar sauce

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.

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