Karageorge’s schnitzel is rolled veal or pork steak that has been stuffed with kaymak (a dairy product similar to clotted cream) and ham, then breaded and fried—which usually means a fatty trickle of melted cream escapes when you first cut into it. It’s traditionally served with roasted potatoes and tartar sauce.
The story goes that this dish was created by Serbian chef Mića Stojanović in the 1950s, when he had to create a makeshift version of Chicken Kiev without any chicken. He substituted veal, filled it with kaymak, poured tartar sauce over it, and used slices of lemon and tomato to recreate the Order of Karađorđe’s Star, Serbia’s highest civilian and military decoration.
Thus, the dish earned its name—Karađorđeva šnicla, or “Karageorge’s schnitzel”—after Karađorđe, the leader of Serbia’s fight for independence in the early 19th century. It’s also sometimes referred to as “the maiden’s dream,” thanks to its phallic shape.