This recipe is comparatively modern (1950s) and it is believed it was invented by a Serbian chef called Milovan Stojanović, who upon being asked for a Chicken Kiev, realised that he didn't have all the necessary ingredients - so he produced Karađorđeva Steak instead.
- 4 pork or veal steaks
- 200g kaymak (use clotted cream if you cannot get this)
- 2 eggs, beaten
- 40ml oil
- 150 g breadcrumbs
- 100g flour
- Using a meat mallet, thin out the steaks
- Add a little salt and put a small dollop of cream onto each of the 4 steaks
- Roll the meat lengthwise and secure with toothpicks
- Coat with flour.
- Dip into the beaten eggs and then in the breadcrumbs.
- Fry over a medium heat until crispy on all sides.
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