Karadjordjeva Snicla — Print Recipe

A rolled and breaded veal or beef schnitzel stuffed with kajmak cream, deep-fried to a golden crunch, sliced to reveal a molten creamy center.

Ingredients

1 Pound cutlets thin (about 5mm) between plastic wrap. Season with salt and pepper.
2 Place a generous spoonful of kajmak along one edge of each cutlet. Roll tightly and secure with toothpicks.
3 Dredge each roll in flour, dip in beaten egg, then coat thoroughly in breadcrumbs. Repeat egg and breadcrumb step.
4 Deep-fry at 170C for 8-10 minutes until deep golden brown and cooked through.
5 Rest 3 minutes, remove toothpicks, slice diagonally to show the creamy filling.
6 Serve with tartar sauce, lemon wedge, and roasted potatoes.

Did You Know?

Chef Mila Stojanovic created this dish in 1959 at a Belgrade restaurant, naming it after Serbian revolutionary leader Karadjordje.