Karadjordjeva Schnitzel, also known as Serbian Breaded Cutlet, is a beloved traditional dish in Serbia, enjoyed both locally and internationally.
This delicious rolled schnitzel, typically made with veal, pork, or chicken, is breaded and pan-fried or baked to perfection.
It’s often stuffed with creamy fillings like sour cream, cheese, ham, or pickles, and served with tartar sauce, French fries, and a crisp salad.
The Fascinating Origin of Karadjordjeva Schnitzel
Named after Karadjordje (Black George), a Serbian revolutionary leader, this schnitzel has a unique origin story that dates back to 1956. It was created by Chef Milovan “Mića” Stojanović, a renowned Yugoslav chef, culinary professor, and international culinary champion.
While working as an assistant at the famous Golf restaurant, Chef Stojanović received a surprise order for Chicken Kiev.
Without the necessary ingredients—no chicken or butter—he improvised using what he had: a thin veal steak and sour cream. He rolled and breaded the cutlet, pan-seared it, then finished it in the oven. The result? A new dish that impressed his guest so much she asked for the recipe on the spot.
That guest turned out to be Tamara Broz, the daughter-in-law of then-President Tito. The dish quickly gained popularity and became a staple in Serbian cuisine, often referred to as Karadjordjeva Schnitzel or “Karadjordjeva šnicla” in Serbian.
Traditional and Modern Versions
Originally, chefs prepared Karadjordjeva Schnitzel using veal and sour cream. They served it with tartar sauce, then garnished the dish with lemon and red pepper to reflect the colors of the Serbian emblem.
Today, the dish has many delicious variations:
- With smoked ham or prosciutto
- Stuffed with cheese, pickles, or both
- Made with chicken or pork
- Baked or fried, depending on preference
If you’re unsure about the pickles, don’t be. My family had their doubts too, but once they tasted it, the blend of flavors won them over.
The best part? This dish is incredibly flexible. Prefer it without a pickle? Just leave it out—it’ll still taste amazing.
Why You’ll Love This Serbian Schnitzel Recipe
- Crispy outside, tender and juicy inside
- It can be pan-fried or baked for a lighter version
- Easy to customize: pork, chicken, or veal
- Family-friendly and crowd-pleasing
- A piece of Serbian culinary history on your plate
My Version: Baked Karadjordjeva Schnitzel
In my version of this iconic dish, I skip deep-frying altogether. Instead, I lightly sear the rolled cutlet in a bit of oil until it turns golden, and then I finish it in the oven.
As a result, the schnitzel stays lighter while still delivering amazing flavor and texture. I made one here, so if you are making for four people, obviously use more ingredients. In other words, you can scale this recipe depending on how many people you’re serving. I just wanted to point that out.
Want More Traditional Balkan Recipes?
Check out my Recipes Collection for more comforting, flavorful meals
Karadjordjeva Schnitzel is not just food—it’s a story, a tradition, and a delicious experience. Whether you’re trying it for the first time or recreating a memory from the past, I hope this recipe brings warmth to your table and a taste of Serbia to your kitchen.
Let me know when you make this tasty Serbian Breaded Cutlet. Please, tag me on social media so I can see your creation.
Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking
Serbian Breaded Rolled Cutlet
This is a delicious recipe if you enjoy this kind of food. You can scale this recipe depending on how many people you’re serving
Ingredients
- 1 veal slice, thinly sliced (use pork or chicken as an alternative) /a few pinches of kosher salt and 1 tsp. Lemon juice
- 1 tbsp. sour cream, per slice
- 2 slices smoked ham
- 2 slices gouda cheese (you may use Swiss too)
- 2 smaller kosher dill pickles
- 2 tablespoons all-purpose flour ( you corn starch)
- 1 large egg, mixed
- 2 to 3 tablespoons breadcrumbs (I used Seasoned Panko Breadcrumbs)
- 2 tbsp. olive oil for frying
You'll need:
- Plastic Wrap cling/food wrap
- Toothpicks
- Longer/larger frying pan as this is about 8 inches long.
Instructions
- Place a large enough plastic wrap on the working surface (cutting board), then place a veal slice on one side of the plastic wrap so you can cover it with the other half; sprinkle with a bit of salt and a squeeze of lemon juice.
- Cover with another side of the plastic wrap, then tenderize the meat by using a steel mallet. Pound on it until the meat slice is thin enough.
- On a flat slice of veal, add sour cream, slices of ham, cheese, and pickles.
- Wrap the stuffing tightly inside the veal slice, using a plastic wrap as a helper to roll more easily. Make sure to tuck in the ends of the roll. Then turn around and punch through the meat with the toothpick. I used two toothpicks.
- Remove the wrap completely and dip the roll into the flour, then shake off the excess, if possible. Next, drench it through the mixed eggs to coat it, and lastly lay the veal roll in the bread crumbs, turn it over, and press it into the breading to coat. Place it on the baking pan.
- Preheat the oven to 375°F, and preheat the oil on medium-high heat. Hot but not smoking hot.
- Slowly and carefully add breaded rolled cutlet to a large enough pan with preheated oil, and let it get seared on all sides for a minute or two, or until it is a light golden color.
- Transfer the roll/s to the baking pan and let them bake for 20 minutes in a preheated oven. After 20 minutes, take it out and let it rest for 10 minutes.
- Just before the breaded rolled cutlet was done, I started to fry my red potatoes with a few pinches of salt and rosemary.
- Slice the roll into about 3-inch rolls. I served it with a green salad, tomatoes, and cucumbers drizzled with olive oil and lemon juice, and fried red potatoes.
Notes
This could be served in a large hot dog bun. Perfect picnic food and fantastic taste with some add-ons such as lettuce, coleslaw, etc.
You can use pork, chicken, or even turkey. Make sure that the butcher is cutting it into thin slices. It will be easier for you. Also, look for better quality, tender meat slices, still with a bit of fat. Smoked ham is optional as well as pickles, however, they do complement each other in every possible way.
Sour Cream: I am a Breakstone's product lover. In Serbia, there are different types of sour cream (you wouldn't believe), and for me, Breakstone's sour cream in taste was similar to the one that I grew up with. However, CREAM CHEESE could be used as a substitute, too.
Cheese: I love the taste of Gouda Cheese. You can also use Smoked Provolone or Caciocavallo (Kashkaval/качкаваљ).
