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.