Karađorđeva šnicla

Karađorđeva šnicla is a breaded cutlet dish named after the Serbian revolutionary Karađorđe. The dish consists of a rolled veal, pork, or chicken steak, stuffed with kaymak, which is then breaded and fried. It is served with tartar sauce and a slice of lemon on the side, and sometimes french fries or steamed vegetables. Created by Josip Broz Tito's chef Mića Stojanović [sr] in 1956 or 1957 as an improvisation of Chicken Kiev, it has become a regular staple in Serbian cuisine. Stojanović unsuccessfully tried to patent his original recipe, which has since been adapted to several variations. Karađorđeva šnicla was created by Mića Stojanović [sr], a retired cooking professor, former head chef at InterContinental Belgrade, and personal chef for Yugoslav president Josip Broz Tito. Born in a village in the central Serbian region of Gruža in 1935, Stojanović lost both of his parents in the Kragujevac massacre of October 1941, and was later moved to an orphanage. As a teenager, he enrolled in a culinary school. He has come up with around 200 recipes over the course of his career, many of which were named after figures and locations from Serbian history. According to Stojanović, he first prepared Karađorđeva šnicla in 1956 or 1957, after receiving an order for Chicken Kiev while working at the Golf Restaurant in the Belgrade suburb of Košutnjak. Lacking butter and chicken, Stojanović decided to make a cutlet from veal and kaymak, a creamy dairy product similar to clotted cream. He finished by pouring tartar sauce over it and garnishing it with a lemon slice. He later discovered that the guest was Tito's sister-in-law Tamara Broz, who was pleased with the result. That year, Stojanović was invited to join Tito's kitchen staff, and later became the statesman's personal chef—a position he held until Tito's death in 1980.

Source: Wikipedia