Karađorđeva Šnicla — Karađorđe's Schnitzel

A Serbian restaurant classic — pounded veal (or pork) rolled around a log of kajmak, breaded, and
deep-fried. When cut, molten kajmak pours out. The dish is named after Karađorđe Petrović, leader
of the First Serbian Uprising. Belgrade chefs created it in 1959 as a stunt dish; it is now a
Serbian culinary institution.

FASTING LEVEL: Non-Fasting (veal, kajmak, butter, eggs)

SERVINGS: 4
TIME: 1 hour (plus 30 minutes chilling)

INGREDIENTS:
For the schnitzels:
- 4 boneless veal or pork cutlets (about 200 g each), pounded thin to 5 mm
- 250 g kajmak (or substitute: 150 g mascarpone + 100 g sour cream + 50 g butter, chilled firm)
- Salt and black pepper
- 2 cloves garlic, minced (optional, mixed into kajmak)
- 100 g all-purpose flour
- 3 large eggs, beaten
- 200 g fine breadcrumbs or panko
- 1 litre sunflower oil for frying

For serving:
- Tartar sauce or rémoulade
- Lemon wedges
- Crispy french fries or roasted potatoes
- Serbian chopped salad (tomato, cucumber, raw onion, parsley)

METHOD:
1. Freeze the kajmak (or kajmak substitute) for 30 minutes until very firm. Shape into 4 logs, each about 8 cm long and 2 cm wide. Return to the freezer.
2. Pound cutlets between plastic wrap until thin and even — 5 mm thick, about 15×20 cm each.
3. Season each cutlet with salt and pepper.
4. Place a frozen kajmak log along one long edge of each cutlet. Starting with that edge, roll tightly like a burrito, tucking in the sides as you go to seal the kajmak inside completely. Press seams firmly.
5. Triple-bread: coat each roll in flour, then egg, then breadcrumbs, then egg and breadcrumbs AGAIN. The double-breading is essential.
6. Refrigerate breaded rolls 30 minutes to firm up.
7. Heat oil in a deep heavy pot to 175C (350F).
8. Fry rolls 2 at a time, 7-8 minutes, turning gently, until deeply golden on all sides.
9. Drain briefly on paper towels. Rest 2 minutes.
10. Serve each whole schnitzel on a plate with tartar sauce, lemon, potatoes, and chopped salad.

NOTES:
- Karađorđeva's drama is the molten kajmak pour when cut. Seal the roll carefully — any gap means all the filling leaks out during frying.
- Restaurants sometimes shape these into a horseshoe (podkovičasta) rather than a log — equally classic.
- Some versions include a slice of cheese alongside the kajmak inside. Acceptable but not strictly classic.
- Eat while very hot. Cold Karađorđeva is sad.

NUTRITION (per schnitzel, approximate):
Calories: 820 | Protein: 56 g | Carbohydrates: 42 g | Fat: 46 g | Fibre: 2 g