Karađorđeva Šnicla

Rolled veal stuffed with kajmak, breaded and fried.

Ingredients

• 600 g Veal
• 200 g Kajmak cream
• 1 cup Flour
• 3 Eggs
• 2 cups Breadcrumbs
• 3 cups Frying oil
• 2 tsp Salt
• 1 tsp Black pepper
• 1 Lemon

Method

1. Flatten the veal — Pound the veal into a large thin sheet, about 5 mm thick.
2. Fill — Season, spread the kajmak along one edge, leaving a border.
3. Roll — Roll up tightly, tucking the sides in so nothing can escape, and chill 30 minutes.
4. Bread it — Coat in flour, then egg, then breadcrumbs — do this twice for a crust strong enough to hold.
5. Fry — Fry at 170°C for 8 minutes, turning, until deep golden and cooked through.
6. Karađorđeva is ready — Rest 5 minutes, slice thickly, and serve with lemon and tartar sauce.

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