Karadjordjeva snicla is a breaded cutlet dish named after the Serbian revolutionary Karadjordje, consisting of a rolled veal, pork, or chicken steak stuffed with kaymak, then breaded and fried. It is served with tartar sauce and a slice of lemon, sometimes with french fries or steamed vegetables, and was created by Josip Broz Tito's chef Mica Stojanović in 1956 or 1957 as an improvisation of chicken Kiev; Stojanović unsuccessfully tried to patent his original recipe, which has since been adapted into several variations and become a regular staple of Serbian cuisine.
Facts
Origin Period, From (Year) Origin Region FAQs
How did Karadjordjeva snicla come to be invented?
It began as an improvised substitute for chicken Kyiv in a Belgrade restaurant kitchen in the 1950s.
The usual account says that in 1956 a cook named Mića Stojanović, then working at the Golf restaurant in Belgrade, was asked for chicken Kyiv when the kitchen had run out of chicken and butter. He improvised with a veal cutlet rolled around kaymak, a creamy dairy spread, breaded it and fried it. He later became Marshal Tito's personal chef. Some accounts give 1957 instead of 1956 for the invention.
Connections
In Cuisine
Source Karadjordjeva snicla, Wikipedia
Uses Ingredient
Source Karadjordjeva snicla, Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Karadjordjeva snicla, Wikipedia
Sources
1. Karadjordjeva snicla, Wikipedia
Infobox: country
Serbia
Introduction
Created by Josip Broz Tito's chef Mića Stojanović in 1956 or 1957 as an improvisation of chicken Kiev, it has become a regular staple in Serbian cuisine.
- In Cuisine: Serbian Cuisine, Wikipedia category list
- Uses Ingredient: Kaymak, Infobox main_ingredient field: Rolled veal, pork, or chicken steak, kaymak, bread crumbs
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.