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 Stojanovic in 1956 or 1957 as an improvisation of chicken Kiev; Stojanovic 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 Sources
1. Karadjordjeva snicla, Wikipedia
Infobox, place of origin
Place of origin: Serbia
History, Stojanovic account
According to Stojanović, he first prepared Karađorđeva šnicla in 1956 or 1957, after receiving an order for Chicken Kiev while working at the Golf Restaurant in the Belgrade suburb of Košutnjak.
History, Stojanovic account, second year
first prepared Karađorđeva šnicla in 1956 or 1957
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