Karadjordjeva Snicla
Карађорђева шницла (kah-rah-JOR-jeh-vah SHNEE-tslah)
Karadjordje Steak
A rolled and breaded veal or beef schnitzel stuffed with kajmak cream, deep-fried to a golden crunch, sliced to reveal a molten creamy center.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval white plate
Garnishes: lemon wedge, parsley, tartar sauce
Accompaniments: roasted potatoes, mixed salad
Instructions
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1
Pound cutlets thin (about 5mm) between plastic wrap. Season with salt and pepper.
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2
Place a generous spoonful of kajmak along one edge of each cutlet. Roll tightly and secure with toothpicks.
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3
Dredge each roll in flour, dip in beaten egg, then coat thoroughly in breadcrumbs. Repeat egg and breadcrumb step.
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4
Deep-fry at 170C for 8-10 minutes until deep golden brown and cooked through.
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5
Rest 3 minutes, remove toothpicks, slice diagonally to show the creamy filling.
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6
Serve with tartar sauce, lemon wedge, and roasted potatoes.
Did You Know?
Chef Mila Stojanovic created this dish in 1959 at a Belgrade restaurant, naming it after Serbian revolutionary leader Karadjordje.
Chef's Notes
Equipment Tips
- meat mallet
- deep fryer or heavy pot
- toothpicks
- sharp knife
Garnishing
lemon wedge, parsley, tartar sauce
Accompaniments
roasted potatoes, mixed salad
The Story Behind Karadjordjeva Snicla
Karadjordjeva snicla was invented in 1959 by chef Mila Stojanovic in Belgrade. It was designed as a Serbian national dish for state dinners, combining the European schnitzel technique with the distinctly Serbian kajmak filling. It quickly became the most prestigious dish in Serbian cuisine.
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