[Cooking with Her Excellency, Serbia] Karadjordje’s steak
500 grams (1 pound) boneless pork or veal steaks
150 grams (5 ounces) kajmak, a type of Serbian cream cheese (substitute: cream cheese, mozzarella cheese)
100 grams (1/2 cup) white flour
100 grams (1/2 cup) bread crumbs (substitute: polenta, corn grits)
10 grams (2 teaspoons) salt
1 liter (4 cups) olive oil
150 grams (2/3 cup) mayonnaise
150 grams (2/3 cup) sour cream
100 grams (1/2 cup) pickles, diced
1. Cut the fillet to have two pieces of meat each weighing 250 grams.
2. Pound the fillet with a mallet until 5 millimeters (1/5 inch) thick. Pound one side more until 2 millimeters thick so that the meat can be easily rolled up.
3. On the thicker side, spread 75 grams of kajmak, or cream cheese. Roll the fillet up and over the cheese, starting from the thicker edge.
4. Press both ends of the roll inwards so that the cheese doesn’t leak. Secure with a toothpick and set aside.
5. Whip an egg in a bowl. Spread the white flour and bread crumbs on separate plates.
6. Coat the meat roll first in flour, then in egg and finally in bread crumbs. Set aside.
7. In a medium-sized pot, heat 1/2 liter of olive oil over high heat until it smokes. Deep fry the steak until it is golden-brown on all sides. Set aside.
8. Repeat the above steps for the second steak.
9. For the sauce, combine mayonnaise, sour cream and diced pickles in a bowl.
10. Pour the sauce over the fried meat roll and serve.
May be served with French fries or a green salad.