Karađorđeva Steak: Difference between revisions
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|PortionCalories = 476 | |PortionCalories = 476 | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Kinda kofta?</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">Not bad for a made-up recipe (which it was in its day)</span> | |||
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | |||
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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. | 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. | ||
Revision as of 18:48, 19 February 2022
| Karađorđeva Steak | |
|---|---|
Best recipe reviewKinda kofta? 4.7/5 Not bad for a made-up recipe (which it was in its day) Carla |
| Servings: | Serves 4 |
| Calories per serving: | 476 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 12th January 2017 |
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.
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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