Karađorđeva šnicla

This article is part of the series
Serbian cuisine
Ingredients Dairy Milk Cheese Butter Vegetables Bean Bell pepper Eggplant Feferon Kupus Leek Lentil Olive Pea Spinach Tomato Herbs & Spices Almond Black pepper Chestnut Cinnamon Cumin Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Red pepper Sesame Thyme Walnut
Breads Česnica Đevrek Kifla Mekika Lepinja Phyllo Pogača Proja Slavski kolač
Appetitizers & Salads Meze (main article) Ajvar Jogurt Kačkavalj cheese Kajmak Kiselo mleko Pinđur Serbian salad Urnebes
Dishes Meat Ćevapi Ćufta Čvarci Karađorđeva šnicla Mixed grill Mućkalica Pljeskavica Ražnjić Roasted piglet Sudžuka Vešalica Various Burek Gibanica Griz Gulaš Đuveč Kačamak Musaka Paprikaš Pasulj Pilav Prebranac Punjena paprika Punjene tikvice Sarma Soups Čorba Riblja čorba
Beverages Non-alcoholic beverages Kisela voda Serbian coffee Alcoholic beverages Rakija Šljivovica Beers Beer in Serbia (main article) Wines Serbian wine (main article) Krstač Prokupac Smederevka Tamjanika Vranac
Desserts Baklava Grilijaš cake Knedle Krempita Ledena kocka Napolitanka Orehnjača Palačinke Pekmez Ratluk Ruske kape Slatko Sutlijaš Šampita Tulumba Uštipci
Instruments Džezva Grne Roštilj Oklagija Sač
Related cuisines Austrian Balkan Greek Hungarian Mediterranean Middle Eastern Turkish
Serbia portal

Karadjordje's steak (Serbian: Karađorđeva šnicla - Карађорђева шницла) is a Serbian dish named after the Serbian Prince Karadjordje. It is a rolled veal or pork steak, stuffed with kajmak, breaded and baked (or fried). It is served with roasted potatoes and tartar sauce.

The steak is sometimes called jokingly "maidens' dream" (девојачки сан/devojački san), because of its phallic shape.

The steak is a modern invention, created by chef Mića Stojanović in 1959 who, when needed to prepare Chicken Kiev for a distinguished visitor from Russia, was faced with lack of poultry. He used veal instead of chicken. However, not fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled Karadjordje's star decoration, and thus was the steak named.