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Karađorđeva Šnicla is a Serbian classic that combines crisp breading with a rich filling hidden inside tender meat. It is a dish that feels indulgent yet rooted in tradition, offering layers of flavour and texture in every serving.
The cutlet is rolled around a creamy centre, breaded, and fried until golden. Served with potatoes, tartar sauce, or vegetables, it makes a plate that feels both hearty and celebratory, a balance between homely comfort and festive dining.
Its appeal lies in the contrast it creates. Crisp coating meets soft meat and creamy filling, a trio that makes each bite memorable. It is food designed to satisfy appetite while also carrying cultural pride.
What Is Karađorđeva Šnicla?
Karađorđeva Šnicla is a breaded cutlet, often made from veal or pork, that is filled with a creamy mixture before being rolled and fried. The name is linked to Karađorđe, a Serbian revolutionary, giving the dish a strong cultural identity.
The filling is usually kajmak, a dairy product similar to clotted cream but with a savoury edge. The meat is flattened, spread with kajmak, rolled tightly, then breaded with flour, egg, and breadcrumbs before being fried to crisp perfection.
Once prepared, it is sliced to reveal the creamy centre running through the cutlet. The look is striking, while the taste combines the richness of dairy with the tenderness of meat and the crunch of its outer layer.
Ingredients and Taste
The main ingredient is meat, typically veal though pork and chicken are also used. The choice of meat influences the flavour but always delivers a soft texture once fried. Kajmak, with its mild tang, adds the signature richness inside.
The breading creates a crisp exterior that seals in moisture. Combined with the creamy centre, the texture feels indulgent but not overwhelming. Potatoes or chips on the side balance the richness, while fresh salads bring brightness.
Flavour develops in layers. First the crunch of the coating, then the tenderness of the meat, followed by the soft dairy filling that rounds it all out. It is hearty and savoury, a dish built to leave a lasting impression.
A Taste of History
Karađorđeva Šnicla was created in the mid twentieth century, credited to a Serbian chef who named it in honour of Karađorđe Petrović, a national hero. By linking food with history, it became more than just a cutlet.
It was inspired partly by French cooking techniques but adapted to local tastes with the use of kajmak. Over time, it gained popularity in restaurants across Serbia, becoming a dish associated with both tradition and celebration.
The stew like comfort of the sides and the hearty filling reflected the appetite of a nation that valued robust meals. Its name ensured that it carried patriotic pride alongside its culinary appeal.
Today, Karađorđeva Šnicla is still widely enjoyed in Serbia and beyond. It stands as a reminder of how cooking can honour heritage while also pleasing the senses. Each serving carries both flavour and a story worth sharing.
How to Make Karađorđeva Šnicla (Stuffed Breaded Cutlet)
Karađorđeva Šnicla is a Serbian classic, often called the “king of schnitzels.” It is a rolled veal or pork cutlet filled with kajmak, coated in breadcrumbs, and fried until crisp. The result is juicy meat with a creamy, tangy centre, best paired with tartar sauce and wedges of lemon. See the recipe card at the bottom for printable directions
Ingredients
For the schnitzel
- 4 veal steaks (about 150g each, pounded thin)
- 150g kajmak (or clotted cream substitute)
- 1 tsp salt
- ½ tsp freshly ground black pepper
For breading
- 100g plain flour
- 2 large eggs, beaten
- 150g breadcrumbs (preferably homemade)
For frying
- Sunflower oil or lard, enough for shallow frying
For serving
- Lemon wedges
- Tartar sauce
- Parsley (optional garnish)
Cooking Instructions
Step 1: Prepare the meat
To begin, lay the veal steaks between two sheets of cling film and pound them with a meat mallet until about 5mm thick. This ensures tenderness and even cooking. Proceed to seasoning.
Step 2: Season the steaks
Sprinkle salt and black pepper on both sides of the flattened steaks. This step enhances flavour before rolling. Continue with filling.
Step 3: Add the kajmak filling
Place a generous spoonful of kajmak in the centre of each steak. Spread lightly but keep edges clean to avoid leakage during frying. Transition to rolling.
Step 4: Roll the schnitzels
Carefully roll the steaks into tight cylinders, tucking in the sides as you go. Secure with toothpicks if needed. Move to breading.
Step 5: Coat with flour
Lightly dust each roll in flour, shaking off excess. This helps the egg coating adhere. Proceed to dipping.
Step 6: Dip in egg
Dip each floured roll into the beaten egg, ensuring full coverage. Transition to breadcrumb stage.
Step 7: Bread the schnitzels
Roll the cutlets in breadcrumbs until evenly coated. Press gently so the crumbs adhere firmly. Set aside for a few minutes to let coating settle. Continue to frying.
Step 8: Fry until golden
Heat sunflower oil or lard in a wide pan over medium to high heat. Fry the schnitzels for about 4–5 minutes per side until golden brown and crisp. Move to draining.
Step 9: Drain and rest
Transfer the schnitzels to a rack or kitchen paper to drain excess oil. Allow to rest for 5 minutes before serving. Continue with plating.
Final Step: Serve hot
Serve Karađorđeva Šnicla warm with tartar sauce, lemon wedges, and parsley. Traditionally paired with chips or a light salad. Presentation tip: slice diagonally to reveal the creamy filling.
Variations and substitutions
- Kajmak substitute: Use clotted cream or a mix of cream cheese and sour cream if kajmak is unavailable.
- Meat alternative: Pork loin or chicken breast can replace veal.
- Breadcrumb option: Use panko for extra crunch if homemade crumbs are not available.
Cooking Tips for Perfect Karađorđeva Šnicla
- Pound the meat evenly for consistent cooking and easy rolling.
- Keep the kajmak chilled before stuffing to prevent it from oozing out.
- Allow breaded rolls to rest 5–10 minutes before frying to help coating set.
- Fry in batches to maintain oil temperature and avoid soggy crusts.
Serbian Karađorđeva Šnicla (Stuffed Breaded Cutlet)
Ingredients
For the schnitzel
- 4 veal steaks about 150g each, pounded thin
- 150 g kajmak or clotted cream substitute
- 1 tsp salt
- ½ tsp freshly ground black pepper
For breading
- 100 g plain flour
- 2 large eggs beaten
- 150 g breadcrumbs preferably homemade
For frying
- Sunflower oil or lard enough for shallow frying
For serving
- Lemon wedges
- Tartar sauce
- Parsley optional garnish
Instructions
- To begin, lay the veal steaks between two sheets of cling film and pound them with a meat mallet until about 5mm thick. This ensures tenderness and even cooking. Proceed to seasoning.
- Sprinkle salt and black pepper on both sides of the flattened steaks. This step enhances flavour before rolling. Continue with filling.
- Place a generous spoonful of kajmak in the centre of each steak. Spread lightly but keep edges clean to avoid leakage during frying. Transition to rolling.
- Carefully roll the steaks into tight cylinders, tucking in the sides as you go. Secure with toothpicks if needed. Move to breading.
- Lightly dust each roll in flour, shaking off excess. This helps the egg coating adhere. Proceed to dipping.
- Dip each floured roll into the beaten egg, ensuring full coverage. Transition to breadcrumb stage.
- Roll the cutlets in breadcrumbs until evenly coated. Press gently so the crumbs adhere firmly. Set aside for a few minutes to let coating settle. Continue to frying.
- Heat sunflower oil or lard in a wide pan over medium to high heat. Fry the schnitzels for about 4–5 minutes per side until golden brown and crisp. Move to draining.
- Transfer the schnitzels to a rack or kitchen paper to drain excess oil. Allow to rest for 5 minutes before serving. Continue with plating.
- Serve Karađorđeva Šnicla warm with tartar sauce, lemon wedges, and parsley. Traditionally paired with chips or a light salad. Presentation tip: slice diagonally to reveal the creamy filling.
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