Karageorge Schnitzel – Serbian Famous Stuffed Cutlet Recipe

Serbian Famous Stuffed Cutlet - Karageorge Schnitzel | All that's Jas

Karageorge schnitzel also known as maiden's dream is a dish that made Serbia famous and is made with pork or veal cutlet stuffed with cheese and fried.

Karageorge Schnitzel – Serbian Famous Stuffed Cutlet Recipe

Need an impressive and delicious dish for your guests? Show your style and add this Serbian famous stuffed cutlet aka Karageorge schnitzel to your menu. It will wow everyone at your table.

What is Karageorge schnitzel?

This dish is named after the Serbian Prince Karageorge (Karadjordje) or Black George. It is a rolled pork or veal cutlet stuffed with cheese and then breaded and fried. Can you guess why this dish is informally referred to as the maiden’s dream? Naughty schnitzel. 😉

I don’t know if maidens really dream of Karageorge Schnitzel, but I’m certain that every meat lover does.


Traditionally, Serbians use kaymak (kajmak) to stuff the meat. Kaymak is a type of cheese made by boiling unpasteurized, raw cow or sheep milk. As the milk cools, the cream rises and forms a thin layer on the surface, which gets skimmed off and placed in salted layers in a wooden tub. The boiling and skimming procedure is repeated many times until the tub is full.

Kaymak has a distinctive delicious taste and is creamy in texture. Some compare it to clotted cream.

If you want to, you can make kaymak by mixing full-fat cream cheese, sour cream, and feta cheese until smooth. Of course, it’s not like the original, although pretty close. Kaymak is also very popular with cevapi, amazing veal and lamb sausages traditional to the Balkan region. The easy recipe for cevapi can be found in my cookbook.

Since I’m all about simplifying recipes, I didn’t make kaymak. I used cream cheese instead. I also added mozzarella string cheese in order to make it cheesier.

Serve the schnitzel with lemon slices and homemade tartar sauce. The sauce is delicious and is great over chicken-filled crepes or fried fish too. Yum!

If you never cooked before, the process of making this dish might feel a bit demanding but it is actually quite simple.

How to make Karageorge Schnitzel?

 

Stuffed cutlet aka Karageorge schnitzel is a #Serbian famous dish also known for its other,… Click To Tweet

Delicious entree made with pork cutlet and stuffed with cheese is a famous dish from Serbia also known as Karadjordjeva snicla and djevojacki san

Ingredients:
Serves 4

For the schnitzel

  • 1 lb pork or veal cutlets or fillet
  • Salt and freshly ground pepper
  • 4 oz cream cheese, at room temperature
  • 4-8 slices deli smoked ham (depending on the size of the cutlets)
  • 4-8 pieces mozzarella string cheese or sliced cheese
  • 2 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 3 -4 cups bread crumbs
  • Oil for frying

For the tartar sauce

  • 1 cup mayonnaise
  • 1 small clove garlic, minced
  • 2 tablespoons diced dill pickles
  • 1 tablespoon pickle juice
  • 2 tablespoons dry white wine
  • Salt and freshly ground pepper to taste

 

~ Free Tip ~

Ask your butcher to cut the fillet into thin cutlets. If you have to do it yourself, partially freeze the fillet – it makes slicing a breeze. Substitute white wine with lemon juice for tartar sauce. Serve the schnitzel with French fries, steamed broccoli, and salad greens. 

 

Directions:

  1. Place each cutlet between two pieces of plastic wrap, and pound with a meat mallet until about ¼ thick.
  2. Spread cream cheese on each cutlet (about a tablespoon) and then season with salt and pepper.
  3. Cover the cheese with a thin slice (or two) of ham.
  4. Place the string cheese in the middle of the cutlet, lengthwise.
  5. Finally, bring the short sides up and then roll up the cutlets. Secure with toothpicks if necessary.
  6. Place the flour, eggs, and breadcrumbs in three separate shallow bowls.
  7. Dip the rolls in the flour, the egg, and the breadcrumbs coating all sides and both edges at each stage. You can remove the toothpicks at this point or leave them in and be careful when eating.
  8. Gently shake off the excess crumbs, and then dip again in egg and breadcrumbs. This “seals” the rolls so that cheese doesn’t ooze out.
  9. Heat the oil in a large nonstick or cast iron skillet over medium-high heat.
  10. Add the schnitzels seam side down and immediately lower the heat. Fry schnitzels continually turning until deep golden brown in color.
  11. Transfer to a plate lined with paper towels.
  12. Serve warm with tartar sauce.

how to make Karageorge schnitzel , step by step

Cheesy, deep fried pork fillet cut into thin cutlets

Karageorge Schnitzel – Serbian Famous Stuffed Cutlet Recipe

Karageorge Schnitzel – Serbian Famous Stuffed Cutlet Recipe

Need an impressive dinner for your company? This stuffed cutlet aka Karageorge schnitzel is a Serbian famous dish and will wow everyone at your table.

Ingredients

  • For the schnitzel
  • .
  • 1 lb pork or veal cutlets or fillet
  • Salt and freshly ground pepper
  • 4 oz cream cheese, at room temperature
  • 4-8 slices deli smoked ham (depending on the size of the cutlets)
  • 4-8 pieces mozzarella string cheese or sliced cheese
  • 2 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 3 -4 cups bread crumbs
  • Oil for frying
  • .
  • For the tartar sauce
  • 1 cup mayonnaise
  • 1 small clove garlic, minced
  • 2 tablespoons diced dill pickles
  • 1 tablespoon pickle juice
  • 2 tablespoons dry white wine
  • Salt and freshly ground pepper to taste

Directions

Place each cutlet between two pieces of plastic wrap, and pound with a meat mallet until about ¼ thick.

Spread cream cheese on each cutlet (about a tablespoon) and then season with salt and pepper.

Cover the cheese with a thin slice (or two) of ham.

Place string cheese in the middle of the cutlet, lengthwise.

Bring the short sides up and then roll up the cutlets. Secure with toothpicks if necessary.

Place the flour, eggs, and breadcrumbs in three separate shallow bowls.

Dip the rolls in the flour, the egg, and the breadcrumbs coating all sides and both edges at each stage. You can remove the toothpicks at this point or leave them in and be careful when eating.

Gently shake off the excess crumbs, and then dip again in egg and breadcrumbs. This "seals" the rolls so that cheese doesn't ooze out.

Heat the oil in a large nonstick or cast iron skillet over medium-high heat.

Add the schnitzels seam side down and immediately lower the heat. Fry schnitzels continually turning until deep golden brown in color.

Transfer to a plate lined with paper towels.

Serve warm with tartar sauce.

Notes

~ Free Tip ~

Ask your butcher to cut the fillet into thin cutlets. If you have to do it yourself, partially freeze the fillet - it makes slicing a breeze. Substitute white wine with lemon juice for tartar sauce. Serve the schnitzel with French fries, steamed broccoli, and salad greens. 

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Karageorge schnitzel is a famous Serbian dish named after their Prince Karadjordje and it's made of pork cutlet stuffed with cheese (kajmak) and ham and then fried to perfection.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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20 Comment

  1. Reply
    Carlee
    August 17, 2017 at 9:00 pm

    Naughty schnitzel! It does look delicious though. I really need to move in close to you so I can try all of these delicacies!
    Carlee recently posted…15 Fabulous Frosting RecipesMy Profile

    1. Reply
      Jas
      August 18, 2017 at 8:01 am

      Thanks, Carlee! House across the street is for sale, lol 😉

  2. Reply
    Jodie
    August 15, 2017 at 9:12 am

    THANK YOU for sharing at last weeks’ reader tip tuesday! This looks GREAT too…
    Jodie recently posted…Reader Tip Tuesday a party full of Crafts & RecipesMy Profile

    1. Reply
      Jas
      August 16, 2017 at 12:46 am

      Thank you, Jodie!

  3. Reply
    Miz Helen
    August 12, 2017 at 9:41 am

    I just pinned your amazing Schnitzel, can’t wait to try this recipe. Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
    Miz Helen
    Miz Helen recently posted…Whats For Dinner Next Week 8-13-17My Profile

    1. Reply
      Jas
      August 13, 2017 at 8:36 pm

      Thanks, Miz Helen!

  4. Reply
    Michelle Frank | Flipped-Out Food
    August 11, 2017 at 10:43 am

    Maiden’s Dream—BAHAHAHAHAHA! Seriously, though: this looks absolutely amazing. Your step-by-step pictures make it look like a simple (-ish) meal to prepare, but SO impressive! I make an Italian version, but I’m anxious to try your Serbian cutlet!

    1. Reply
      Jas
      August 11, 2017 at 6:17 pm

      Hahaha, Michelle! 😉 I hope you’ll like it as much as I do. What do you put in your Italian version?

  5. Reply
    Helen at the Lazy Gastronome
    August 10, 2017 at 8:17 am

    ohhhh – pinned this one!! Looks incredible! Thanks for sharing at the What’s for Dinner link up!
    Helen at the Lazy Gastronome recently posted…Grilled Bolete MushroomsMy Profile

    1. Reply
      Jas
      August 10, 2017 at 6:24 pm

      Thank you, Helen! It’s a stunner, isn’t it? 😉

  6. Reply
    Mary
    August 9, 2017 at 4:31 pm

    Jas just reading this recipe is making me hungry. The different flavors all rolled into one giant schnitzel. I am sure my kids will love this one. They can be so picky sometimes.
    Mary recently posted…How To Improve An Ikea Hejne With PaintMy Profile

    1. Reply
      Jas
      August 9, 2017 at 8:38 pm

      I’m picky sometimes too, Mary. Kids will be kids as long as we let them 😉

  7. Reply
    Milena | Craft Beering
    August 5, 2017 at 12:29 pm

    I love this recipe! Pinning and making, OMG, my husband will love it. I was born and raised in Bulgaria and my late grandma used to make something similar, the cheese was Kashkaval… Looks amazing Jas!
    Milena | Craft Beering recently posted…Grilled Swiss Chard & Corn Bites with Parsley PestoMy Profile

    1. Reply
      Jas
      August 5, 2017 at 10:01 pm

      Hi, Milena! We’re practically neighbors. 😀 I was born and raised in Bosnia (former Yugoslavia). I know the cheese your late grandma was using very well. We call it kackavalj and it can be used instead of mozzarella. I need some authentic Bulgarian recipes on my blog so if you have one you’d like to share, email me 😉

  8. Reply
    Healthy World Cuisine
    August 4, 2017 at 8:00 pm

    I like your short cuts to this delicious recipe. I know this recipe will be a huge hit with the boys. Perfectly browned and crispy, simply delicious. Sharing, of course!

    1. Reply
      Jas
      August 5, 2017 at 10:03 pm

      Thanks, friend! The size of these is perfect to satisfy the appetite of growing boys. 😀

  9. Reply
    Tania
    August 3, 2017 at 9:24 pm

    Wow, that looks SO good and the maiden’s dream reference is funny!!

    I did NOT know you had a BOOK?! Seriously?! That’s so great!

    1. Reply
      Jas
      August 4, 2017 at 10:53 am

      Hi, Tania! I do have a book. I published it last June and it was mainly for my granddaughters so they have our traditional recipes once I’m gone. I offer a FREE excerpt for email subscribers. 🙂

  10. Reply
    Mrs Shoes
    August 3, 2017 at 10:24 am

    Since I’m always on the look out for something new to do with pork, this is a find. Maiden’s Delight, heh heh heh, my inner 12 year old boy loves that.
    Mrs Shoes recently posted…A Deal’s a Deal, Until it’s NotMy Profile

    1. Reply
      Jas
      August 3, 2017 at 2:58 pm

      Haha, you always manage to make me giggle…hope you’ll enjoy this pork 😉

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