Serbian Karadjordje’s steak (Karađorđeva šnicla)
500 g boneless pork steaks,
150 g kajmak (Serbian creamy dairy product) – you can use some cream cheese instead,
Pound pork steaks until 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 until golden yellow.