Karađorđeva Šnicla — Serbian Kaymak-Stuffed Rolled Schnitzel

Cut the meat across the grain into four equal slices. Place each slice between two sheets of plastic wrap and pound from the center outward with the flat side of a meat mallet until 5 mm thick; pounding the edges can tear the meat. Rub both sides with salt and black pepper.

Divide the kaymak into four equal portions. On plastic wrap, shape each portion into a finger-thick roll and place in the freezer. If you try to roll the meat around kaymak before it firms up, it will smear, the roll will not hold, and the filling will leak out during frying.

Place a firm kaymak roll at one end of each slice of meat and roll it up tightly. Before finishing the roll, fold both side edges inward; those edges are the only escape route for the kaymak. Press the seam closed with your palm, wrap each roll in plastic wrap, and refrigerate.

Set out three plates: one with flour, one with beaten egg, and one with breadcrumbs. Coat each roll in flour, egg, and breadcrumbs, then dip it in egg and breadcrumbs one more time. The double coating helps keep the crust from cracking and the kaymak from leaking while frying.

Heat the oil to 170°C / 340°F; at a higher temperature, the crust will burn before the center heats through. Fry the rolls two at a time, turning them with tongs until every side is deep golden brown; this takes 6–7 minutes. Lift them out with a slotted spoon and place them on a wire rack to rest for 5 minutes. Kaymak will spurt out if you cut the rolls while hot. If using turkey breast instead of beef, cut one roll in half to check: a meat thermometer should read 74°C / 165°F, with no pink remaining in the center.

Mix the mayonnaise with finely chopped cornichons, capers, and parsley, then squeeze in lemon juice. Cut the rolls diagonally into thick slices and make sure the kaymak is visible in the center of each cross-section. Serve with tartar sauce and lemon wedges.