Karadjordjeva schnitzel, often called Serbian breaded rolled cutlet, is a classic Serbian dish enjoyed at home and in restaurants around the world.
This rolled and breaded cutlet—made from veal, pork, or chicken—is pan-seared and finished in the oven for a crisp exterior and tender interior.
Traditionally it’s filled with creamy elements such as sour cream or cream cheese, plus ham, cheese and sometimes pickles, and is commonly served with tartar sauce, fried potatoes and a fresh salad.
The Fascinating Origin of Karadjordjeva Schnitzel
The name honors Karadjordje (Black George), a Serbian revolutionary leader. The modern recipe dates to 1956 and is attributed to Chef Milovan “Mića” Stojanović, a prominent Yugoslav chef and culinary teacher.
While working at the Golf restaurant he received an unexpected request for Chicken Kiev but lacked the ingredients. Using a thin veal slice and sour cream, he rolled, breaded and pan-seared the meat, finishing it in the oven. The improvisation impressed his guest, who asked for the recipe immediately.
That guest was Tamara Broz, daughter‑in‑law of President Tito. The dish spread quickly and became a staple in Serbian cuisine as Karadjordjeva šnicla.
Traditional and Modern Versions
Originally prepared with veal and sour cream, the schnitzel was served with tartar sauce and garnished with lemon and red pepper, reflecting Serbian national colors.
Modern variations include:
- Additions like smoked ham or prosciutto
- Fillings of cheese, pickles, or both
- Using chicken or pork instead of veal
- Baked or fried preparations to suit preferences
If pickles sound unusual, try them—you may be surprised how well they balance the creamy and savory fillings. The recipe is forgiving: leave out any ingredient you don’t like and it will still be delicious.
Why You’ll Love This Serbian Schnitzel Recipe
- Crispy crust with a tender, juicy center
- Can be pan-fried or baked for a lighter result
- Easy to customize with veal, pork or chicken
- Family-friendly and great for gatherings
- A satisfying dish with cultural and culinary history
My Version: Baked Karadjordjeva Schnitzel
I prefer to avoid deep-frying. I lightly sear the breaded roll in a little oil until golden, then finish it in the oven. The result is a lighter schnitzel that remains flavorful and crisp.
Quantities can be scaled easily depending on how many people you serve.
Want More Traditional Balkan Recipes?
Karadjordjeva schnitzel is more than a dish—it’s a story and a comforting meal that brings a taste of Serbia to your table. Try it for a special dinner or to recreate a nostalgic favorite.
If you make this recipe, I’d love to see your photos on social media.
Serbian Breaded Rolled Cutlet
15 minutes
30 minutes
45 minutes
This recipe is easy to scale for more servings and works well for a family meal or special occasion.
Ingredients
- 1 thin veal slice (or pork or chicken); a few pinches of kosher salt and 1 tsp lemon juice
- 1 tbsp sour cream per slice
- 2 slices smoked ham
- 2 slices Gouda or Swiss cheese
- 2 small kosher dill pickles
- 2 tablespoons all-purpose flour (or cornstarch)
- 1 large egg, beaten
- 2–3 tablespoons breadcrumbs (seasoned panko works well)
- 2 tbsp olive oil for searing
You’ll need:
- Plastic wrap for rolling
- Toothpicks to secure the roll
- A long frying pan to accommodate the roll (about 8 inches)
Instructions
- Lay a sheet of plastic wrap on the work surface. Place the veal slice on one half of the wrap, sprinkle lightly with salt and a squeeze of lemon.
- Cover with the other half of the wrap and pound with a meat mallet until the slice is thin and even.
- Remove the top layer of wrap. Spread sour cream on the veal, then layer ham, cheese and pickles.
- Use the plastic wrap to help roll the veal tightly around the filling, tucking the ends in. Secure with one or two toothpicks.
- Remove the wrap. Dredge the roll in flour, shake off excess, dip in the beaten egg, then coat thoroughly with breadcrumbs. Place on a baking pan.
- Preheat the oven to 375°F (190°C). Heat oil in a frying pan over medium-high heat—hot but not smoking.
- Sear the breaded roll in the hot oil, turning to brown all sides until lightly golden, about 1–2 minutes per side.
- Transfer the roll(s) to the baking pan and bake for 20 minutes. Remove and let rest for about 10 minutes before slicing.
- While the roll bakes, fry or roast potatoes seasoned with salt and rosemary if desired.
- Slice the roll into portions (about 3-inch slices) and serve with a green salad, tomatoes, cucumbers dressed with olive oil and lemon, and the potatoes.
Notes
This sandwich-like roll can also be served in a long bun for a picnic. You can use pork, chicken or turkey—ask your butcher for thin, tender slices that still have a touch of fat. Smoked ham and pickles are optional but complement the flavors nicely.
Sour cream: Use a good-quality sour cream for the best flavor; cream cheese can be used as a substitute.
Cheese: Gouda is recommended, but smoked provolone or kashkaval (kachkaval) are great alternatives.
Did you make this recipe?
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