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Serbian Karađorđeva Šnicla (Stuffed Schnitzel)

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Breaded Serbian stuffed schnitzel sliced to show its creamy kajmak filling, with roasted potatoes.
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Karađorđeva šnicla is a Serbian rolled schnitzel filled with creamy kajmak, breaded, and fried until crisp outside and tender inside.

Pound the pork evenly, chill the filled rolls before breading, and fry them gently enough for the center to warm before the crust darkens.

Seal the ends firmly and chill the rolls for at least 15 minutes; this helps the kajmak stay inside during frying.

Serving Suggestions

Serve with roasted potatoes, cucumber salad, parsley, and a spoonful of extra kajmak if desired.

A stuffed Serbian schnitzel being sliced on a wooden board beside roasted potatoes.

Recipe Notes

Use pork loin or veal cutlets. If the rolls brown quickly, finish them in a 375°F oven until the center reaches a safe temperature.

Breaded Serbian stuffed schnitzel sliced to show its creamy kajmak filling, with roasted potatoes.

Serbian Karađorđeva Šnicla (Stuffed Schnitzel)

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Crisp rolled pork cutlets filled with creamy kajmak and served with roasted potatoes.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Serbian
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stuffed Schnitzel
  • 1.5 lb pork loin cutlets
  • 1/2 cup kajmak or thick clotted cream
  • 1/2 cup all-purpose flour
  • 1 cup fine breadcrumbs
  • 2 large eggs, beaten
  • 1/2 cup neutral oil for frying
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Potatoes and Salad
  • 1 lb baby potatoes, quartered
  • 1 tbsp olive oil
  • 1 medium cucumber, thinly sliced
  • 1 tbsp fresh parsley, chopped

Equipment

  • Meat mallet
  • Three shallow bowls
  • Large skillet
  • Wire rack

Method
 

Prepare:
  1. Heat the oven to 425°F. Toss the potatoes with olive oil and roast until browned and tender, 25 to 30 minutes.
  2. Pound the pork cutlets between sheets of parchment until evenly thin. Season with paprika, salt, and pepper.
  3. Spread kajmak down the center of each cutlet. Roll tightly and tuck in the ends. Chill for 15 minutes.
Bread and Fry:
  1. Set out flour, beaten eggs, and breadcrumbs in three shallow bowls. Coat each roll in flour, egg, and breadcrumbs.
  2. Heat the oil in a large skillet over medium heat. Fry the rolls, turning carefully, until golden on all sides and cooked through, 10 to 12 minutes.
Serve:
  1. Rest the schnitzels on a wire rack for 5 minutes so the crust stays crisp.
  2. Slice on the diagonal and serve with roasted potatoes, cucumber salad, and parsley.

Nutrition

Calories: 780kcalCarbohydrates: 45gProtein: 48gFat: 48gSaturated Fat: 14gCholesterol: 205mgSodium: 920mgFiber: 5gSugar: 3g

Notes

  • Chilling the filled rolls makes them easier to bread.
  • Rest the fried rolls before slicing so the filling settles.

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