Serbia
Photo: Vacant0, CC BY 4.0, croppedKarađorđeva šnicla
карађорђева шницла
/karad͡ʑǒːrd͡ʑɛʋa ʃnǐtsla/kah-rah-JOR-jeh-vah SHNEETS-lah
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- When
- Lunch & dinnerFestive
- Taste
- RichSavory
- Made with
- BeefPorkDairy & cheeseWheat & flour
History
Karađorđeva šnicla is a rolled cutlet of veal or pork stuffed with kajmak, the thick Serbian clotted cream, breaded and deep-fried, then served with tartare sauce and lemon. It is named after Karađorđe, leader of the First Serbian Uprising against Ottoman rule in 1804. The dish is younger than its name suggests. It was created in Belgrade in the 1950s by the chef Mića Stojanović, who improvised it when asked to make chicken Kiev without the ingredients for it, using kajmak in place of butter. The rolled shape and the red tartare sauce are sometimes joked about as a medal and ribbon. It became a fixture of Serbian restaurants and hotel menus across Yugoslavia, and it is still ordered as a celebratory dish.
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