Karađorđeva ŠniclaKaymak-Stuffed Breaded Veal

Name: Karađorđeva Šnicla (Kaymak-Stuffed Breaded Veal)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Serbia
Ingredients: 4 pcs Veal Cutlet (pounded thin); 200 g Kaymak; 8 g Salt; 3 g Black Pepper; 80 g All-Purpose Flour; 2 pcs Egg (beaten); 160 g Breadcrumbs; 700 ml Sunflower Oil; 1 pcs Lemon (cut into wedges); 10 g Fresh Parsley (finely chopped)

Karađorđeva šnicla is a Serbian restaurant dish of thin veal rolled around kajmak, breaded, and fried. The roll should be sealed well and cooked until the center is piping hot.

Prep

35m

Cook

20m

Serves

Estimated

Nutrition

Per serving

2043kcal

Calories

36g

Protein

193g

Fat

48g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Cutlets

4pcs
Veal Cutlet (pounded thin)

Filling

200g
Kaymak

Cutlets

8g
Salt
3g
Black Pepper

Breading

80g
All-Purpose Flour
2pcs
Egg (beaten)
160g
Breadcrumbs

Frying

700ml
Sunflower Oil

Serving

1pcs
Lemon (cut into wedges)
10g
Fresh Parsley (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Season both sides of each veal cutlet with the salt and black pepper.
02
Place the kaymak along the center of each cutlet, roll tightly, and tuck in the ends.
03
Coat each roll in the all-purpose flour, then the eggs, then the breadcrumbs.
04
Heat the sunflower oil to 170°C (340°F). Fry the rolls, turning carefully, until deep golden and the centers reach 71°C (160°F).
05
Drain briefly on a rack or paper towel.
06
Serve with the lemon wedges and fresh parsley.

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