Serbian Rolled Stuffed Veal Cutlet with Kajmak

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Karadjordjeva Schnitzel is Serbia's most iconic breaded cutlet — a tender veal scallop pounded thin, spread with creamy kajmak, rolled into a tight cylinder, coated in seasoned breadcrumbs, and pan-fried until gorgeously golden. The result is a juicy, melty-stuffed schnitzel that crackles when sliced, traditionally served with roasted potatoes, lemon wedges, and tart pickled vegetables.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 13 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 4 gSugar
• 38 gProtein
• 680 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Cutlets

• 4 veal cutlets (about 5 oz / 140 g each), from the leg or loin
• 150 g kajmak, or substitute 100 g cream cheese blended with 50 g sour cream
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For Breading and Frying

• 3/4 cup all-purpose flour
• 2 large eggs
• 2 tbsp whole milk
• 1 1/2 cups fine dried breadcrumbs
• 1 tsp sweet paprika
• 1 cup neutral frying oil such as sunflower or canola

For Serving

• 1 lemon, cut into wedges
• 800 g baby potatoes, tossed in olive oil and roasted
• 200 g pickled cabbage or pickled red peppers
• Fresh flat-leaf parsley, chopped

Directions

1. Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch (6 mm) thickness; season both sides with salt and pepper.
2. Spread about 2 tablespoons of kajmak evenly over each cutlet, leaving a 1/2-inch border along the edges, then roll each cutlet into a tight cylinder, tucking in the sides as you go.
3. Set up three shallow dishes: flour in the first, eggs whisked with milk in the second, and breadcrumbs mixed with paprika in the third.
4. Coat each rolled cutlet first in flour (shake off the excess), then in egg wash, and finally press firmly into the breadcrumbs so the coating adheres all over.
5. Heat 1/2 inch of oil in a heavy skillet to 340°F (170°C). Fry the breaded rolls seam-side down for 6–8 minutes total, turning frequently, until deeply golden and the interior reaches 145°F (63°C).
6. Transfer the cutlets to a paper-towel-lined plate and rest 2–3 minutes so the melted kajmak firms slightly inside the crust.
7. Slice each roll on the diagonal into thick pinwheels, arrange over roasted potatoes, and serve with pickled cabbage or peppers, a wedge of lemon, and a shower of chopped parsley.

Cook’s Notes

• If kajmak is unavailable, blend cream cheese with sour cream at a 2:1 ratio — the slight tang mimics kajmak's fermented-cream flavor.
• For an extra-crisp crust, double-dredge by dipping each floured-and-egged roll back into egg and then into a second layer of breadcrumbs.
• Keep the frying oil at a steady 340°F (170°C): too hot burns the coating before the meat cooks through, too cool and the crust soaks up excess oil.
• Pound the cutlets to an even thickness so the rolls fry uniformly and the kajmak melts evenly throughout.
• Pork tenderloin escalopes can replace veal for a richer, more affordable version of the dish.

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