About this Dish
A rolled, breaded veal or pork cutlet stuffed with kajmak cheese.
History & Origin
Named after Serbian revolutionary leader Karađorđe, this stuffed schnitzel was created in 1950s Belgrade and quickly became a national restaurant classic.
IngredientsServes 2
🥩Veal or pork cutlets, 4 pieces (about 150g each), thinly pounded
🧀Kajmak cheese, 150g (or substitute cream cheese mixed with sour cream)
🧄Garlic, 2 cloves, minced
🥚Eggs, 3 large, beaten
🌾Plain flour, 100g, for coating
🍞Breadcrumbs, 200g, fine
🧂Salt and black pepper, to taste
🫙Vegetable oil, 500ml, for deep frying
🍋Lemon, 1, cut into wedges for serving
🌿Fresh parsley, small bunch, chopped for garnish
Method
1
Pound the cutlets thin between two sheets of cling film until they are about 4-5mm thick. Season both sides generously with salt and black pepper.2
Mix the kajmak with the minced garlic in a small bowl. Place a generous spoonful of the kajmak filling along the centre of each cutlet, then roll the meat tightly around the filling, tucking in the ends to form a sausage shape. Secure with toothpicks so the filling does not escape.3
Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Coat each roll first in flour, then dip fully into the egg, then roll firmly in breadcrumbs, pressing so they stick well. For a thicker crust, dip again in egg and breadcrumbs.4
Heat the oil in a deep pan or heavy pot to about 170-180°C. You can test the temperature by dropping in a breadcrumb — it should sizzle immediately but not burn.5
Carefully lower the schnitzels into the hot oil and fry for 8-10 minutes, turning occasionally, until they are a deep golden brown all over and cooked through. Do not overcrowd the pan — fry in batches if needed.6
Remove from the oil and drain on a plate lined with paper towels. Pull out the toothpicks before serving, then garnish with fresh parsley and lemon wedges on the side.7
Serve immediately on a plate garnished with fresh parsley and lemon wedges on the side. Tartar sauce and roasted potatoes are classic accompaniments.User Reviews
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