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Lana Mihajlović posted an update
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Stagier
Wrapped in History, Served with Heart
Today I prepared “Karađorđeva šnicla”, a timeless classic of Serbian cuisine. One of those dishes that holds a special place in our culinary tradition, not only because of its taste but because of the story it carries.
The first Karađorđe Steak (šnicla) was created by Milovan “Mića” Stojanović, a two-time world cooking champion, famous chef of President Tito, and a mentor to generations of chefs. He invented it by accident, as an alternative to the “Chicken Kiev,” and it soon became a sensation of its own.
One day in 1956, a regular guest came to the restaurant and requested her favorite dish, Chicken Kiev. At that moment, the chef didn’t have all the ingredients. Not wanting to disappoint the guest or harm the restaurant’s reputation, chef Mića decided to improvise. He used a veal cutlet, spread it with kajmak (a creamy dairy spread), rolled it up like a pancake, coated it with breadcrumbs, and fried it. He then decided to give his culinary invention a fitting name after Karađorđe, the leader of the First Serbian Uprising in 1804 and the founder of the Karađorđević dynasty.
In his original version, Mića used veal and kajmak as the main ingredients. However, other types of meat (such as chicken, pork, or beef) are also suitable, especially for those who, due to tradition, custom, or religion, cannot consume the original version.
Karađorđeva šnicla is one of the most famous dishes in Serbian gastronomy, a true symbol of our culinary heritage that unites luxury and simplicity, tradition and creativity. Though many variations exist today, its essence remains the same: tender meat, a crispy golden crust, and a heart filled with kajmak.
Besides this legendary dish, Chef Stojanović created over a hundred original recipes, many of which he named after Serbian regions and historical figures, proudly promoting the culinary customs and culture of the Serbian people.
KIM TUYEN PHO, Mohamed Me and 9 others8 Comments-
Level:
Stagier
It is beautiful!!! Congratulations ❤️❤️
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Stagier
@orsolya-csernak Thank you dear ❤️
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Stagier
Qué bonitas fotos, Lana. Y, otra vez, encuentro puentes entre nuestras cocinas. Veo que el “Karađorđeva šnicla” tiene cierta similitud con nuestro “flamenquín”, un plato tradicional del sur de España, concretamente de Córdoba 😍
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Level:
Stagier
@beatriztorijagmail-com Woow… I didn’t know about Flamenquin until now. In this case, there is an identical dish from Croatia, called “Zagrebački steak” (created in the capital of Croatia, Zagreb in the fifties, when the origin of Flamenquin is mentioned too) inspired by Cordon Blue and Wiener schnitzel. A very popular dish in Croatia 😁
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Level:
Stagier
@lanamihajlovic qué interesante 🤓
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Scoolinary Team
Hi Lana! What a beautiful way to honor a traditional dish 👏
The frying looks spot on—crispy and evenly golden. The inside shows proper cooking and juiciness, though you could try sealing it a bit tighter to keep the kajmak from leaking out. The photo has a warm, emotional tone, but adding a touch more side lighting could enhance the textures and highlights.
What inspired you to choose this dish as your tribute? 😊
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Level:
Stagier
@soldamiani Thank you so much dear. 🥰
In this dish, the kajmak is actually meant to flow out once it’s sliced open, that’s the signature moment of Karađorđeva šnicla. I made sure it was sealed well so it stays juicy inside.
For the photo, I chose a warmer, softer light on purpose, to keep that rustic, homely atmosphere that matches the soul of this traditional meal. It’s a dish that truly represents our culture and one we often enjoy at home.-
Level:
Scoolinary Team
@lanamihajlovic Lana, now I get it—what a beautiful way to let the kajmak tell the story! 💛 That gentle light truly wraps the dish in emotion, and your cultural connection comes through so clearly.
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