Karađorđeva Šnicla (Stuffed Breaded Cutlet)

 

Ah, Karađorđeva Šnicla! This is a traditional Serbian specialty—basically a filled, breaded, and fried red meat (or veal) cutlet. It’s indulgent, rich, and definitely well worth attempting in case you love hearty, meaty dishes. Here’s a detailed breakdown:

Ingredients (for 2–3 servings)

For the cutlets:

2 big red meat or veal cutlets (approximately 200–250g every), pounded thin

Salt & pepper, to taste

2–3 slices of ham (or smoked ham)

2–3 slices of tough cheese (like kačkavalj, Edam, or slight cheddar)

1–2 cloves garlic, minced (elective)

Fresh parsley (optional)

For the breading:

1 cup all-purpose flour

2 eggs, crushed

1–2 cups breadcrumbs (plain or pro)

Oil for frying (vegetable or sunflower)

Optional garnish/sauce:

Lemon wedges

Tartar sauce or creamy garlic sauce

Instructions

1. Prepare the meat:

Pound the cutlets to a fair thickness (~zero.5–1 cm). Season each sides with salt and pepper.

Lay a slice of ham and cheese on one cutlet. Optionally, sprinkle with minced garlic and parsley.

Cover with the second cutlet to make a “sandwich” and press edges slightly.

2. Bread the cutlets:

Dredge the stuffed cutlet first in flour, shaking off extra.

Dip in overwhelmed eggs.

 Coat frivolously with breadcrumbs. Press lightly in order that they stick well.

3. Fry:

Heat oil in a pan over medium heat.

Fry the cutlet four–6 minutes in step with side, till golden brown and the cheese internal melts.

Remove and drain on paper towels.

4. Serve:

Serve hot with lemon wedges, mashed potatoes, or a facet salad.

Some like it with tartar or garlic sauce for added flavor.

Tips:

Cheese desire: A melting cheese like Edam or mozzarella works pleasant for that gooey middle.

Ham: Smoked ham adds a pleasant intensity, but normal ham works best.

Crispy breading: Use panko breadcrumbs for additonal crunch.

Prevent leakage: Chill the filled cutlets for 15–20 mins earlier than frying—they preserve together higher.

If you need, I can also provide a slightly lighter baked version that’s much less oily but still crispy and gooey inner.

Do you want me to do this.