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.

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.

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.

[5] The breaded cutlet is named after Serbian revolutionary Karađorđe, who was born in the region of Šumadija, where kaymak was mass-produced at the time.

[10] Stojanović, however, dismissed the idea that Karađorđeva šnicla might be a monarchistic creation, because Karađorđe was not censored in the Socialist Federal Republic of Yugoslavia, due to his revolutionary and freedom-fighting status.

[2][15] Stojanović said that Karađorđeva šnicla is typically served with mayonnaise or tartar sauce and a slice of lemon, representing the Order of Karađorđe Star.

[1][10][15] French fries, red pepper, green beans, or steamed vegetables are also used as side dishes, while white wine was recommended by Stojanović as a drink.

[1][2][11][19] Kalenjuk Pivarski said that "no [Serbian] dish created some 50, 60 years ago has such popularity" (nijedno jelo nastalo pre nekih 50, 60 godina nema takvu popularnost) as Karađorđeva šnicla.