Serbian Breaded Rolled Cutlet
This breaded cutlet/schnitzel is a quite popular dish in Serbia and around the world. It’s also called Karadjordjeva schnitzel. It’s named after a prince Karadjordje (Karađorđe, also known as Black George); and created by a Yugoslavian president’s personal chef for nearly a quarter of the century (1956-1980), Chef of many prestigious international hotels and more than several times culinary champion (locally and internationally), someone who made twists on old traditional dishes, or shall I say made an old and forgotten recipes in more modern style, as well as a recipe developer, culinary master and professor, chef Milovan (Mića) Stojanović.
After digging around, trying to find a face of a person behind this dish, I found the interview with the men himself. Pretty much all my questions were answered in that interview that I read and then watched. I couldn’t be happier to share some things with y’all as well as this delicious dish.
I tried to translate and put together one question that I had in my mind…
How did this famous dish, Karadjordje schnitzel was created?
“Karadjordje schnitzel was created accidentally – he smiled. When I taught classes as an assistant in the restaurant called Golf in 1956, a lady made an order and asked for a Chicken Kiev, at that moment I thought “where did you found me?”, Kiev cutlet is made from chicken and butter, and I did not have neither. (“Where did you find me?” is an expression)
I asked the waiter: “Who the hell is that asking for this dish?”
He tells me: “A host from Radio Belgrade, on a meeting, reading water level on Russian language”. I said to myself “I’ll make her a Serbian dish that will blow her out of her mind, and she will forget all about her Chicken Kiev”, but I really didn’t know what I was making.
In order not to embarrass the restaurant, I took a steak and sour cream and made now known as Karadjordje schnitzel. She liked the dish so much that she requested a recipe immediately. The next day I found out who this woman was. She was Tamara Broz, Tito’s daughter in law (president at the time).”
He served breaded cutlet with tartar sauce spreads on top, which he garnished with lemon slices and red pepper, symbolizing an emblem color of Karadjordje. Then added French fries, and salad on the side along with the rolled cutlet. Originally chef Mica made it only with the veal and sour cream, however, since then we can find so many different takes and variations of the same dish. You can find it with smoked ham, or prosciutto, with cheese and pickles and without it, fried or baked, made with chicken or pork etc.
I just remember eating it this way long time ago when I visited one city, and I’ve absolutely fallen in love the first time I’ve tried Karadjordjeva schnitzel.
Before judging and making faces, thinking about a pickle in the roll, trust me it works so perfectly together… I know about rolling eyes, because my kids as well as hubs did it too, but when you try it everything melts and you want to eat more. In the end you do not have to add a pickle if you really dislike it, but at least try eating it with this steak roll, and you will know what I am talking about.
The best part is that you can make it with Pork or Chicken too, you just have to make sure that the slices are thinly cut/sliced and ready to be rolled. Either way you go, I am almost certain that you will fall in love with a Serbian breaded rolled schnitzel as much as my family did when I made it for them the first time. My version is simple as any other and it’s not deep fried. I seared or pan fried this roll for a few minutes with a little oil, on a medium high temperature, just to make it light golden in color, then I baked it.
So, let’s Rock’n’Roll folks… Let me show ‘ya how to make this delicious cutlet.
Serbian Breaded Rolled Cutlet. I will ADD ingredients for one ROLL. For more of course you’d have to go according to how many people you’re serving. Read notes***
Serbian Breaded Rolled Cutlet
- 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 (Breakstone’s), per slice
- 3 Smoked Ham Slices (Virginia ham, black forest ham, prosciutto etc.)
- 2 Gouda Cheese, Slices
- 2-3 Small Kosher Dill Pickles
- All purpose flour (corn starch would work too)
- Breadcrumbs (I used Seasnoned Panko Breadcrumbs)
- 3 Tbsp. Oil
Plastic Wrap (cling/food wrap)
Longer/larger frying pan as this is about 8 inches long.
- Place large enough plastic wrap on working surfaces (cutting board), then place a veal slice on one side of the plastic wrap so you could cover it with the other half; sprinkle with a bit of salt and a squeeze of lemon juice. Cover with another side of 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 of the veal slice, using a plastic wrap as a helper to roll easier. 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 oven at 375 F, and preheat the oil on medium high temp. -Hot but not smoking hot.
- Slowly and carefully add breaded rolled cutlet on 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 on the baking pan and let it bake for 20 minutes in PREHEATED oven. After 20 minutes, take it out and let it rest for 10 minutes.
- Just before breaded rolled cutlet was done, I started to fry my red potatoes with few pinches of salt and rosemary.
- Slice the roll in about 3 inch rolls. I served it with green salad, tomatoes and cucumbers drizzled with olive oil and lemon juice, and fried red potatoes.
- 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 compliment each other in every possible way.
- Sour Cream: I am 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 grow 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).