Breaded pork roll stuffed with kajmak (Karađorđeva šnicla)

1. Cut the pork loin into 4 slices, pound under film with a meat mallet to about 5 mm thick in an oblong shape, and season both sides with salt and pepper.

2. Spread the kajmak in a strip along the long side of each slice (leave 1 cm free at the edges), then roll the meat up tightly and secure the end with a cocktail stick.

3. Coat the rolls first in flour, then in beaten egg and finally in breadcrumbs; repeat the egg-and-crumb step once more so the kajmak doesn't leak out during frying.

4. Heat oil about 2 cm deep in a deep frying pan and fry the rolls over medium heat for 12-15 minutes, turning all round, until golden brown and the meat is cooked through.

5. Drain on kitchen paper and remove the cocktail sticks.

6. Serve with lemon wedges and tartare sauce (stir the finely chopped gherkins into the mayonnaise), with chips alongside.

Tip: This dish is nicknamed 'maiden's dream' (devojački san) – it became famous in Belgrade in the 1960s. Instead of kajmak, a mix of mascarpone and soured cream with a pinch of salt will do.