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Pork Steak Rolls with Cream Cheese

Pork Steak Rolls with Cream Cheese

Pork Steak Rolls with Cream Cheese

Pork Steak Rolls with Cream Cheese, among other things, are comfort food that I could consume at least three times a week. My children are as captivated by it as I am.

Every time I return from my weekly grocery store runs, my youngest son requests me to prepare it.

The reason I don’t make it three times a week is that we can eat an entire platter of them in under 10 minutes.

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It goes well with salads, pasta, rice, sandwiches, eggs, and fries. You name it, and these pork rolls may be filled with just about anything.

Because I know many of you don’t eat pork, I’d recommend trying it with chicken instead. Make sure to pound the chicken breasts until they’re thinner, then stuff them with cream cheese.

Pork Steak Rolls with Cream Cheese

So this pork roll was something I grew up enjoying. It’s a lot like Karaore’s schnitzels, which are rolled veal or pig steaks packed with Serbian “kajmak.”

In that way, it’s similar to whipped cream cheese, but it doesn’t taste like cream cheese; yet, we can use it in place of cream cheese in this dish, as I did.

It’s frequently accompanied by roasted potatoes and tartar sauce.

Also a fun fact, because of its phallic shape, the steak is also referred to as the maidens’ dream.

Pork Steak Rolls with Cream Cheese

Chef Mica Stojanovic invented the dish in 1959 when he wanted to cook Chicken Kyiv for a prestigious visitor.  There was a shortage of poultry so instead of chicken, he used veal.

However, he was not entirely satisfied with the result, so he poured tartar sauce over it and garnished it with a slice of lemon and tomato slices, which resembled the Order of the Star of Karaoke medal in the end, and thus the steak was named after a Serbian revolutionary Karađorđe. source: Wiki 

Well, I know nobody asked, and I didn’t make exactly the same dish, but there you go, I included a fun little fact. You are welcome!

Pork Steak Rolls with Cream Cheese

Hey, if you like my tasty Pork Steak Rolls with Cream Cheese recipe, please tag me on Instagram @sandraseasycooking. I like seeing all of your lovely creations and variations on my recipes. It’s all about cooking and making something like these platters. Make the best of what you have, and creativity will follow.

PORK RECIPES YOU MIGHT LIKE:

Grilled Pork Chops

Easy Pork Schnitzel 

Broccoli and Pork Tenderloin Stir Fry

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Pork Steak Rolls with Cream Cheese

Pork Steak Rolls with Cream Cheese

Yield: 4 to 5 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Easy way to create something very delcious. It goes well over pasta, rice, or potatoes.

Ingredients

  • 6-8 (1.5 lbs-2 lbs.) boneless pork loin; pork steak
  • 1 tablespoon salt
  • 1.2 tablespoon ground black pepper
  • 3-4 tablespoons cream cheese
  • 5 tbsp. all-purpose flour for dusting; use more if needed (for low carb almond flour)
  • 2 large eggs, well beaten
  • 1 1/2 cup breadcrumbs (pork rinds crumbs or almond flour for low carb)
  • 1/2 cup Oil, more if needed

Instructions

  1. Pound pork steaks with a meat tenderizer until they are thinner, then season with salt and black pepper on both sides.
  2. On each steak add about 1/2 tablespoon of cream cheese. Wrap the meat into the rolls. Place them in the baking pan and cover them, as seen in my pic above, and allow them to chill for 30 minutes in the fridge. You can also wrap it in the film (plastic wrap) or anything similar.
  3. After 30 minutes, coat each in the flour, dip them into beaten eggs, and finally, roll in bread crumbs. If bread crumbs are unsalted then add a generous of salt and pepper.
  4. Heat a skillet to medium-high, and fry in oil until golden in color. every 2 minutes turn around until the right color is reached. Please it on the plate lined with a paper towel so excess oil could be removed. I like to slice one in the middle just to ensure it's cooked through, however, pork is done when the internal temperature reaches 145°F. Keep in a warm oven until ready to serve. 

Notes

I like to slice one in the middle just to ensure it's cooked through, however, pork is done when the internal temperature reaches 145°F. Keep in a warm oven until ready to serve. 

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