(Карађорђева шницла) is a Serbian breaded cutlet dish named after the Serbian Prince Karadjordje. It is a rolled veal or pork steak, stuffed with kajmak and bacon, and breaded and baked (or fried). It is usually served with roasted potatoes and tartar sauce.
The steak is a modern invention, created by chef Mića Stojanović in 1959 who, when needed to prepare Chicken Kiev for a distinguished visitor from Russia, was faced with lack of poultry. He used veal instead of chicken. However, not fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled Karadjordje’s star decoration, and thus was the steak named. The dish is sometimes called jokingly “maidens’ dream” (devojački san), because of its phallic shape.
- Pork Steak
- Kajmak (or Clotted Cream)
- 2 Eggs
- Cut the meat into steaks pound thin and flat.
- Add a line of Kajmak in a line down the center of the meat.
- Roll up lengthwise then firmly secure with toothpicks,
- Dip in eggwash, then bread crumbs and fry in hot oil until golden brown.