Karađorđeva Steak
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.
| Karađorđeva Steak | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 476 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 12th January 2017 |
|
Best recipe reviewKinda kofta? 4.7/5 Not bad for a made-up recipe (which it was in its day) |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 pork or veal steaks
- 200g kaymak (use clotted cream if you cannot get this)
- 2 eggs, beaten
- 40ml oil
- 150 g breadcrumbs
- Salt
- 100g flour
Method
- 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.
Serving suggestions
Serve with potatoes, tomatoes and lemon wedges
Recipe source
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