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Karađorđeva Šnicla

Name: Karađorđeva Šnicla
Total time: 50 min
Yield: Serves 4
Cuisine: Serbia
Ingredients: 4 (cutlet-thick) Pork Loin; 120g Cream Cheese; 20g Butter; 4 tbsp All-purpose flour; 2 Egg; 80g Breadcrumbs; A pinch Salt; A pinch Black Pepper; To taste Oil for frying; 4 tbsp Mayonnaise; 2 Cucumber pickles; 1/2 Lemon; 3 Potato

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Pounded pork rolled around cream cheese, breaded, and fried — a rolled cutlet born in Belgrade.

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📖 The Story Behind This Dish

Karađorđeva šnicla is said to have been created in 1959 by Belgrade chef Milovan Stojanović. Pork or veal pounded thin is rolled around kajmak, breaded, and fried. Its shape earned it the nickname 'maiden's dream,' and it's classically served with fries, tartar sauce, and lemon — a popular dish found in restaurants all over Serbia.

🌆 Where it's eaten: At a long-established Belgrade restaurant, a golden rolled cutlet with fries and tartar sauce arrives at a white-clothed table.

🥕 Ingredients (serves 4)

Pork Loin 4 (cutlet-thick)
Cream Cheese 120g
Butter 20g
All-purpose flour 4 tbsp
Egg 2
Breadcrumbs 80g
Salt A pinch
Black Pepper A pinch
Oil for frying To taste
Mayonnaise 4 tbsp
Cucumber pickles 2
Lemon 1/2
Potato 3

👩‍🍳 Instructions

Place the pork between plastic wrap, pound with a rolling pin to about 5mm thick, and season with salt and pepper.
Mix the room-temperature cream cheese and butter and lay it in a log near one edge of the meat.
Roll up tightly, tucking in the ends, and secure with toothpicks.
Coat in flour, beaten egg, then breadcrumbs and fry in 170°C oil for 8–10 minutes until cooked through.
Mix chopped pickles with mayonnaise to make tartar sauce.
Serve with fried potato wedges, tartar sauce, and lemon.

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