Karađorđeva šnicla is a traditional dish consisting of veal or pork cutlet that is filled with kajmak, then rolled in breadcrumbs and fried in hot oil. The cutlet was created in 1956 by a chef Mića Stojanović, who would later become a personal chef to Josip Broz Tito, the president of the former republic of Yugoslavia.

The chef claims he invented it out of necessity at the restaurant Golf in Belgrade, and named it after the Serbian Prince Karađorđe. Today, the dish is a staple at many traditional restaurants and is typically accompanied by roasted potatoes, a lemon wedge, and tartar sauce on the side.