Karadjordje’s Steak (Karađorđeva Šnicla)

2 pounds boneless pork steaks
8 oz kajmak  (you can use 8 oz package of cream cheese instead)
2 eggs
flour
bread crumbs
salt

Pound pork steaks untill they are thin and soft and on each steak put a little kajmak (or cream cheese).
Wrap the meat into the rolls and secure each piece with a toothpick.
Coat the steaks in the flour, then dip them into beaten eggs and finally roll in bread crumbs.
Fry in hot oil untill golden yellow and steaks no longer pink.

NOTE: We sometimes use Flank beef steak or sandwich steaks instead of the pork steaks.