Karadjordjeva snicla is a Belgrade invention: a thin pork or veal cutlet rolled around kajmak, breaded and pan-fried until golden. Named for the Karadjordjevic royal house.

Karadjordjeva snicla was created in the 20th century by Belgrade chef Mica Stojanovic at the Hotel Golf after a deep-frozen chicken Kiev wasn't available; he rolled the available veal around kajmak instead and named it for the Karadjordjevic royal dynasty. Sometimes called Maiden's Dream for its long shape.

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Make it at home

Serves 41 hrIntermediate

Ingredients

  • 4 veal escalopes (about 150g each), pounded thin
  • 200g kajmak (or full-fat cream cheese as substitute)
  • Salt and black pepper
  • 200g flour
  • 3 eggs, beaten with 2 tablespoons milk
  • 300g fine breadcrumbs
  • Sunflower oil for frying

Method

  1. Lay each escalope on a board and pound to 4 mm thickness with a flat mallet. Season with salt and pepper.
  2. Place a long ribbon of kajmak across the centre of each escalope, leaving 2 cm on each end.
  3. Roll the escalope into a tight cigar, tucking in the ends to seal in the kajmak.
  4. Dredge each roll in flour, then in egg wash, then roll in breadcrumbs. Repeat the egg and breadcrumb step for a double coating.
  5. Heat 4 cm of sunflower oil in a deep pan to 170 degrees Celsius.
  6. Fry the rolls for 6 to 8 minutes, turning to colour evenly, until deep gold.
  7. Drain on kitchen paper and rest 5 minutes before slicing. Serve with mashed potato and tartare sauce.

Editor tip. Make sure the kajmak is cold from the fridge so it holds shape during rolling; warm kajmak will melt and seep out before the breadcrumbs set.

Common allergens: Gluten, Dairy, Egg.