serbiandinner

Karađorđeva Šnicla (Serbian Stuffed Schnitzel)

Name: Karađorđeva Šnicla (Serbian Stuffed Schnitzel)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: serbian
Ingredients: 4 pieces veal or pork escalopes (about 150 g each); 200 g kajmak (or cream cheese mixed with sour cream); 2 large eggs, beaten; 150 g plain breadcrumbs; 50 g plain flour; Salt and pepper to taste; 500 ml sunflower oil for frying; 1 lemon cut into wedges; 4 tbsp tartar sauce, to serve

A rolled and breaded veal or pork schnitzel stuffed with kajmak cream, pan-fried golden and served with tartar sauce. Serbia's most festive main course.

Prep

30 min

Cook

20 min

Servings

Difficulty

Medium

★★★★★

4.9(760 ratings)

#schnitzel#veal#pork#fried#festive#stuffed

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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 pepperto taste
500 mlsunflower oil for frying
1 lemoncut into wedges
4 tbsptartar sauce, to serve

Instructions

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

Pro Tips

→
Refrigerate the assembled, breaded rolls for 30 minutes before frying — this helps the breading adhere and prevents the kajmak from leaking prematurely.
→
Do not use a fork to turn the rolls; use tongs to avoid piercing and releasing the filling.
→
Oil temperature is crucial — too low makes them greasy, too high burns the breading before the inside cooks.

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.

Storage

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

History & Origin

The dish was invented by chef Mića Stojanović at the Srpski Kralj restaurant in Belgrade in 1956. He named it after Karađorđe Petrović, the leader of the First Serbian Uprising against Ottoman rule, partly because the rolled shape was said to evoke a šajkača (Serbian military cap).

Frequently Asked Questions

What can I substitute for kajmak?

Mix 100 g softened cream cheese with 50 g sour cream and a pinch of salt. It won't be identical but gives a similar richness.

Can I make these ahead?

Bread the rolls and refrigerate up to 4 hours ahead. Fry just before serving.

Nutrition Facts

Per serving (280g / 9.9 oz) · 4 servings total

Calories580kcal

Protein38g

Carbohydrates24g

Fat38g

Fiber1g

Protein38g

Carbs24g

Fat38g

Time Summary

Prep time30 min

Cook time20 min

Total time50 min

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About This Recipe

Instructions

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.

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.

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.

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.

Drain and serve

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

Pro Tips

→

Refrigerate the assembled, breaded rolls for 30 minutes before frying — this helps the breading adhere and prevents the kajmak from leaking prematurely.

→

Do not use a fork to turn the rolls; use tongs to avoid piercing and releasing the filling.

→

Oil temperature is crucial — too low makes them greasy, too high burns the breading before the inside cooks.