Karađorđeva šnicla: Make a vertical cut along the lengthwise portion of pork loin.
Pound the steak with a pestle for meat until glad and thin.
Season with salt, put a little kajmak and wrap the meat into the roll.
Coat the steaks in the flour, then dip them into beaten eggs and finally roll in bread crumbs.
Fry in hot oil (temperature around 170C for 7-10min) until golden yellow.
Serve warm with tartar sauce and French fries, vegetables or seasonal salad.
Bećar paprikaš: Remove paprika seeds. Cut paprika and onion in small cubes(1cm).
Pour boiling water on tomatoes to skin it ( could be pilled easily this way). When it chills skin it and cut into square pieces(1cm).
Heat a cooking pan with oil to low heat and sauté onions until translucent, then add paprika.
When paprika becomes a little tender add tomato, salt and pepper. Cover and simmer until all vegetables soften and sauce thickens (approximately 15min). Stir occasionally to prevent the vegetables sticking to the bottom.
Turn off the stove and stir in one egg fast(with a for). Taste it and if too sour for your taste add a little bit of sugar or ketchup.
Serve on plate and garnish with Italian parsley.
This can be great side dish on top of mashed potatoes (even roasted or baked), or over rice or meat. Just with bread is great too.
It also tastes great when cold and you can keep it in fridge for a few days.