Karađorđeva Šnicla (Serbian Stuffed Schnitzel)

About This Recipe

Named after the legendary Serbian leader Karađorđe, this dish was reportedly created in 1956 at the Srpski Kralj restaurant in Belgrade as an improvisation for a French state visit. A thin veal or pork escalope is spread with kajmak (a rich Balkan clotted cream), rolled into a cylinder, breaded in egg and breadcrumbs, and fried until gloriously golden. When sliced, the melted kajmak oozes out dramatically. It became instantly iconic and is now considered one of the signature dishes of Serbian cuisine.

Ingredients

Serves 4

• 4 piecesveal or pork escalopes (about 150 g each)
• 200 gkajmak (or cream cheese mixed with sour cream)
• 2 largeeggs, beaten
• 150 gplain breadcrumbs
• 50 gplain flour
• Salt and pepper(to taste)
• 500 mlsunflower oil for frying
• 1 lemoncut into wedges
• 4 tbsptartar sauce, to serve

Instructions

1. 1

   Pound the meat

   Place each escalope between two sheets of cling film and pound with a meat mallet to an even thickness of about 5 mm. Season both sides with salt and pepper.

2. 2

   Stuff and roll

   Spread a generous tablespoon of kajmak along the center of each escalope. Roll tightly into a cylinder, tucking the ends in as you go. Secure with a toothpick or press seam-side down.

3. 3

   Bread the rolls

   Coat each roll in flour, shaking off excess. Dip in beaten egg, then roll in breadcrumbs, pressing firmly so they adhere all over. For extra crunch, dip in egg and breadcrumbs a second time.

4. 4

   Fry

   Heat oil in a deep frying pan to 170°C. Fry the schnitzels for 6–8 minutes, turning carefully, until deep golden brown all over. Work in batches to avoid crowding.

5. 5

   Drain and serve

   Drain on paper towels. Remove toothpicks. Serve immediately with tartar sauce, lemon wedges, roasted potatoes, and a green salad.

Variations

• •

  Stuffed with ham and cheese (cordon bleu-style) instead of kajmak.

• •

  Bake at 200°C for 25 minutes after an initial sear in a pan for a lighter version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh. Refrigerate leftovers for 1 day and reheat in the oven at 180°C for 12 minutes.

Frequently Asked Questions