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Karadjordjeva Šnicla, a beloved Serbian dish, consists of rolled cutlets filled with ham and kajmak, then breaded and fried to perfection. It's often enjoyed during festive occasions and family gatherings, showcasing the rich culinary heritage of Serbia. This dish not only delights the palate but also represents a bonding experience for loved ones around the dining table.
Lay out the pounded veal or pork cutlets on a flat surface.
Season both sides with salt and black pepper.
Place a slice of ham or prosciutto on each cutlet.
Add a slice of kajmak (or cream cheese) on top of the ham.
Carefully roll up each cutlet, tucking in the sides to enclose the filling, and secure with toothpicks if needed.
Dredge each rolled cutlet in all-purpose flour, shaking off any excess.
Dip the floured cutlets into the beaten eggs, ensuring they are fully coated.
Roll the cutlets in breadcrumbs, pressing gently to adhere.
In a large skillet, heat vegetable oil over medium-high heat until hot.
Carefully place the breaded cutlets in the skillet, seam side down.
Fry until golden brown and cooked through, about 4-5 minutes per side.
Transfer to a paper towel-lined plate to drain excess oil.
Serve the Karadjordjeva šnicla hot, garnished with lemon wedges and fresh parsley.
Enjoy your meal!
Karadjordjeva Šnicla is a Serbian dish made from rolled cutlets filled with ham and kajmak, breaded and fried.
This dish originates from Serbia and is named after the Serbian leader Karađorđe.
Key ingredients include veal or pork cutlets, kajmak or cream cheese, ham, flour, eggs, and breadcrumbs.
It takes a total of 28-40 minutes to prepare and cook.
Serve it with a side of mashed potatoes or a fresh salad for a complete meal.