Entree: Serbia – Карађорђева шницла ➤ Karađorđeva šnicla (Breaded rolled and stuffed veal or pork cutlet filled with cheese and ham then fried until golden)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 20 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 veal cutlets, pounded thin, approx. 6 oz (170 g) each
- 4 slices smoked ham, approx. 1 oz (30 g) each
- 4 oz (115 g) kashkaval or semi-firm yellow cheese, cut into 4 strips
- 1/4 cup (60 g) kajmak or heavy cream cheese (optional for richness)
- 1 cup (125 g) all-purpose flour
- 2 large eggs (approx. 3 1/2 oz (100 g)), beaten
- 2 cups (200 g) fresh breadcrumbs
- 1/2 cup (120 ml) vegetable oil for frying
- 2 tbsp (30 g) unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges, for serving

Show original ingredient measurements

- 4 veal cutlets, pounded thin, approx. 6 oz (170 g) each
- 4 slices smoked ham, approx. 1 oz (30 g) each
- 4 oz (115 g) kashkaval or semi-firm yellow cheese, cut into 4 strips
- 1/4 cup (60 g) kajmak or heavy cream cheese (optional for richness)
- 1 cup (125 g) all-purpose flour
- 2 large eggs (approx. 100 g), beaten
- 2 cups (200 g) fresh breadcrumbs
- 1/2 cup (120 ml) vegetable oil for frying
- 2 tbsp (30 g) unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

1. Season each pounded cutlet lightly with salt and pepper on both sides. Place a slice of smoked ham, a strip of cheese, and about 1 tbsp (15 g) kajmak on each cutlet near one edge.
2. Roll each cutlet tightly around the filling and secure ends with toothpicks if needed to hold shape.
3. Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs. Dredge each roll first in flour, shaking off excess, then dip in egg, then coat evenly with breadcrumbs.
4. Chill the breaded rolls in the refrigerator for 15–20 minutes to help them hold together during frying.
5. Heat the vegetable oil and butter in a large skillet over medium heat until shimmering. Add the rolls and fry, turning occasionally, until golden brown on all sides and cooked through, about 4–6 minutes per side depending on thickness.
6. Transfer to a paper-towel-lined plate to drain, remove toothpicks, and let rest 2–3 minutes. Serve hot with lemon wedges and a simple salad or boiled potatoes.