👨‍🍳 Instructions

1. 1

   If using veal, pound the cutlets very thinly. If using pork, ensure they are thin. Season both sides with salt and pepper.

   💡 Tip: Pounding thinly ensures even cooking and easier rolling.
2. 2

   Spread a generous layer of kajmak onto each cutlet, leaving a small border around the edges.

   💡 Tip: Ensure the kajmak is firm enough not to ooze out too easily.
3. 3

   Carefully roll up each cutlet tightly, tucking in the sides if possible, to fully enclose the kajmak.

4. 4

   Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs.

   💡 Tip: Ensure all ingredients are at hand before starting to bread.
5. 5

   Dredge each rolled cutlet first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs. Press gently to ensure the breadcrumbs adhere well.

   ⏱️ 5 minutes
6. 6

   Heat enough oil or lard in a deep pan or fryer to a depth of about 2-3 cm over medium-high heat. The oil should be hot but not smoking.

   💡 Tip: A temperature of around 170-180°C (340-350°F) is ideal.
7. 7

   Carefully fry the breaded cutlets for about 5-7 minutes per side, or until golden brown and cooked through. If using toothpicks, remove them before serving.

   ⏱️ 15 minutes

   💡 Tip: Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy cutlets.
8. 8

   Drain the fried Karađorđeva šnicla on paper towels before serving.

   💡 Tip: Allowing them to drain helps remove excess oil.