Karađorđeva šnicla (Karadjordje's steak)

Karadjordje's steak (Karađorđeva šnicla) is a Serbian breaded cutlet dish named after the Serbian Prince Karadjordje. It is a rolled veal or pork steak, stuffed with kajmak, breaded and baked (or fried). It is served with roasted potatoes and tartar sauce.
The steak is a modern invention, created by chef Mića Stojanović in 1959 who, when needed to prepare Chicken Kiev for a distinguished visitor from Russia, was faced with lack of poultry. He used veal instead of chicken. However, not fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled Karadjordje's star decoration, and thus was the steak named.


Ingredients:
500 g boneless pork steaks,
150 g kajmak (Serbian creamy dairy product) – you can use some cream cheese instead,
2 eggs,
flour,
bread crumbs,
salt

Preparation:
Pound pork steaks untill they are thin and soft and on each steak put a little kajmak (or cream cheese).
Wrap the meat into the rolls and secure each piece with a toothpick.
Coat the steaks in the flour, then dip them into beaten eggs and finally roll in bread crumbs.
Fry in hot oil untill golden yellow.