Karađorđeva Šnicla

Method

1. 1

   Pound the meat thin; spread thick kajmak down each, roll tight, chill 20 minutes.

   💡 Cold and tight or the filling stages a jailbreak in the oil.

2. 2

   Flour, egg, crumbs — seal the ends carefully.

3. 3

   Fry at 170°C, turning, until bronze, 8–10 minutes.

4. 4

   Serve with lemon and tartar; expect the cheese lava.