Karađorđeva steak
Karađorđeva Steak is one of Serbia's most famous traditional dishes. Made with tender pork or veal fillets stuffed with creamy kajmak, breaded, and fried until golden brown, this iconic Serbian specialty is often served with tartar sauce and roasted potatoes. Affectionately known as "The Maiden's Dream," it remains a favorite throughout Serbia and the Balkans.
Servings: 4
Calories: 620kcal
Equipment
- 1 Cast Iron Skillet
- 1 Instant Read Meat Thermometer
- 1 Chef's Knife
- 1 Meat Mallet Tenderizer
- 1 Wire Cooling Rack
Ingredients
- 800 g pork or veal fillet
- 80 g seasoned kajmak
- 30 g flour
- 1 egg
- 30 g bread crumbs
- olive oil
- salt
Instructions
- Cut the pork or veal fillet into individual steaks.
- Pound each steak on both sides until thin and even. Make one edge slightly thinner to make rolling easier.
- Season lightly with salt.
- Spread the kajmak along the thicker edge of each steak.
- Roll the meat tightly around the kajmak to form a compact cylinder.
- Coat each rolled steak evenly with flour.
- Dip the floured steak into the beaten egg, ensuring it is completely covered.
- Roll the steak in breadcrumbs until fully coated.
- Heat olive oil in a frying pan over medium heat.
- Fry the steaks on all sides until golden brown, crispy, and cooked through.
- Transfer to a paper towel-lined plate to remove excess oil.
- Serve hot with tartar sauce, roasted potatoes, lemon wedges, and your favorite Serbian salad.
Notes
- Veal is traditionally used, but pork is a popular and more affordable alternative.
- For the best results, chill the breaded steaks for 15–20 minutes before frying.
- Serve immediately while the coating is crispy and the kajmak filling is warm and creamy.