Karađorđeva Šnicla (Vegan Rolled Cutlet)
Karađorđeva Šnicla is one of Serbia’s most iconic savoury dishes: a tender cutlet rolled around a creamy filling, coated in crispy breadcrumbs, and fried until golden. Named after the national hero Karađorđe, it is traditionally served with tartar sauce, lemon wedges, and fries. This vegan version keeps the exact shape, texture, and bold flavour of the original – using seasoned seitan as the “meat”, homemade vegan kajmak or creamy cheese as the filling, and a crunchy golden crust. It is rich, satisfying, and perfect for festive meals or a hearty family dinner.
Shared by james
Time
50 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #For the Cutlet Base;
- 350g (2 ½ cups) homemade or store‑bought seitan
- 1 tbsp soy sauce or tamari,, 1 tsp garlic powder
- ½ tsp onion powder,, ½ tsp sweet paprika
- ¼ tsp ground black pepper,, Pinch of salt
- 1 tbsp neutral oil
- #For the Creamy Filling (Vegan Kajmak/Cheese);
- 120g (½ cup) firm vegan cream cheese or homemade kajmak
- 1 tbsp nutritional yeast
- 1 tsp fresh parsley, finely chopped
- Pinch of salt and pepper
- #For the Coating;
- 60g (½ cup) all‑purpose flour
- 1 tsp garlic powder,, ½ tsp paprika
- 100ml (⅓ cup + 1 tbsp) unsweetened plant milk
- 150g (1 ½ cups) fine breadcrumbs
- ½ tsp salt
- Neutral oil for frying
- #To Serve;
- Vegan tartar sauce
- Lemon wedges
- French fries or fresh salad
👩🍳 Instructions
- 1
Prepare the filling: In a small bowl, mix vegan cream cheese/kajmak with nutritional yeast, parsley, salt, and pepper until smooth. Shape into 4 thick logs, wrap in plastic wrap, and chill in the fridge while you prepare the rest – this helps it hold its shape.
- 2
Shape the cutlets: Slice the seitan into 4 even pieces, then pound or press each piece flat between two sheets of parchment paper until about 5mm thick. Brush lightly with soy sauce, then season evenly with garlic powder, onion powder, paprika, pepper, and a tiny pinch of salt.
- 3
Roll and seal: Place one chilled cheese log in the centre of each flattened seitan piece. Fold the sides over the filling, then roll tightly from one end to form a neat cylinder. Press the seams firmly to seal – you can dab a little plant milk along the edges to help them stick.
- 4
Coat the rolls: Mix flour, garlic powder, paprika, and salt in one bowl. Pour plant milk into a second bowl. Put breadcrumbs in a third bowl. Roll each cutlet first in flour (shake off excess), then dip fully in plant milk, and finally coat thickly and evenly in breadcrumbs. Chill the coated rolls for 10 minutes to help the crust set.
- 5
Cook: Heat 1–2 cm of oil in a frying pan over medium heat. Fry the rolls for 3–4 minutes per side, turning gently, until golden brown and crisp all over. You can also bake them at 200°C / 400°F for 20–25 minutes, turning halfway, for a lighter finish.
- 6
erve: Transfer to a plate lined with paper towel to drain excess oil. Serve warm with lemon wedges, vegan tartar sauce, and fries or fresh salad.