KARADJORDJEVA ŠNICLA - Puna Kajmaka, Sočna, Hrskava + Tartar Sos

Karadjordja steak is well-known and widely represented on restaurant menus, but we can also make it ourselves at home. Here is the recipe and how to make it when you want this Balkan specialty:) RECIPE -pork neck (or veal) cream salt, pepper eggs breadcrumbs -flour oil for frying Cut the pork neck in the middle, then beat it well with a mallet and thin it out (or a veal steak). Season with salt and pepper and put cream lengthwise on one end. Fold the ends from the sides and beat again before and after the place where the cream is. Roll it up. Put in flour, then in eggs, then in breadcrumbs (each layer is thick) and fry in deep oil. It is important to fry it a little longer than a regular steak in order to cook it from the inside. TARTAR SAUCE Mix a few tablespoons of mayonnaise with 4-5 chopped pickles, a little lemon juice, allspice, possibly a tablespoon of mustard. Fry the French fries. Serve Karadjordjeva with potatoes, cover with tartar sauce, add cherry tomatoes or any other salad of your choice and enjoy, because when it's at its best, it's Mmm BRE!