Karađorđeva steak- Karađorđeva šnicla
KARAĐORĐEVA (also known as Karađorđe's steak) is a modern dish which has the name of the most important Serbian leader- Đorđe Petrović, who the Turks called Karađorđe.
The steak was created by chef Mića Stojanović in 1959. At that time a distinguished visitor from the Soviet Union ordered Chicken Kiev from him, but the chef didn't have any chicken to prepare the meal the guest ordered. So he used veal instead, but not being fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which in the end resembled the medal from the Order of the Star of Karađorđe. This explains the name of the steak. Nowadays, KARAĐORĐEVA is well known all over the Balkan, and it's possible to change the veal for pork, adding different kind of bacon or ham inside, covering it with various sauces.
If you order Karađorđeva steak when you come to Balkan, you won't regret it, I bet on it. ;)
Until you start traveling prepare it in your own home, and enjoy!!
It's necessary:
- 3 pork fillets
-bacon
-Emmental cheese- 1 pack
-2 eggs
-white flour
-bread crumbs
-mayonnaise for decoration
Preparation:
Put the pork fillet into a plastic bag and beat it with the kitchen hammer until it's thin about 5mm. Then put over it bacon, the cheese and in the end roll it to form a small meat roll. Spread the the white flour over the meat roll until it's completely covered. Then soak it into a bowl with beaten eggs and finally roll it into the bread crumbs. Repeat the step with eggs and bread crumbs twice for better result. Now it's ready to be fried. Fry until it has nice golden color. Enjoy!
Usually it is eaten with cucumbers and various sauces. In this case we've added tartar sauce, ketchup and bacon roses. On the other side you can give it a fast-food shape adding french fries and a bit of mayonnaise.
Karađorđeva šnicla je vremenom postala moderno jelo, i neizostavan je deo svakog jelovnika širom Srbije i jednog dela Balkana. To nam je svima dobro poznato...a da li ste znali kako je dobila ime? Ako ne znate, čitajte pažljivo. :) Ovu šniclu prvi put napravio je kuvar Mića Stojanović 1959. godine. U to vreme je istaknuti posetilac iz Sovjetskog Saveza naručio je Piletinu Kiev od njega, ali pošto šef nije imao piletinu da pripremi jelo koje je gost poručio odlučio se da je zameni teletinom. Kako nije bio u potpunosti zadovoljan rezultatom, prelio je šniclu tartar sosom, pa je preko nje porđao kriške limuna i kolutove paradajza, da je na kraju zaličila na medalju Reda zvezde Karađorđa. Ovo objašnjava i poreklo imena šnicle.
Danas je moguće zameniti teletinu svinjskim fileom, pa ređati preko slaninu ili šunku, dodati malo paprike i naravno staviti komad sira. Normalno je da se originalni recept menjao kroz vreme.
Ukoliko želite da napravite ovo čuveno jelo, a ne znate šta vam je potrebno evo i sastojaka: - svinjski file (nekoliko filea) -slanina ili šunka -kačkavalj ili neki drugi mek sir -2 jajeta -belo brašno -prezle (po potrebi) -majonez za dekoraciju
Priprema: Stavite svinjski file u plastičnu kesu i istucite ga kuhinjskom čekićem dok ne dobije debljinu oko 5mm. Zatim staviti preko njega slaninu ili šunku, sir po izboru i na kraju ga umotati u rolnicu. Uvaljati rolnice u belo brašno, dok ne budu potpuno pokrivene, pa zatim otresti višak brašna.
Nakon toga staviti rolnicu u ulupana jaja, i na kraju uvaljati u prezle. Ponovite korak sa jajima i prezlom dva puta za bolji rezultat. Sada možete pristupiti prženju Karađorđeve, okretati povremeno da sa svih strana dobije lepu zlatnu boju. Prijatno!
Napomena: Za razliku od telećeg filea, svinjski file mora biti jače i duže pržen, jer ne sme ostati sirov!!! Zato predlažem da se prži u dubljem ulju, na srednoj vatri uz češće okretanje.
