Search for a recipe: BREAD

Biscuit and Mozzarella Skillet Bites

Biscuit and Mozzarella Skillet Bites

Biscuit and Mozzarella Skillet Bites are a new family favorite treat. Biscuits can be used in such a wonderful and quick way when they are filled with cheese. You can make your own or, like me, go the easy route and make these delectable bits read more

Greek Style Beef Skewers

Greek Style Beef Skewers

In my house, these Greek Style Beef Skewers are a staple. Your summer dinner will be complete if you serve them with pita bread and salad. I love making this ahead of time, and I think it tastes even better the next day after it’s read more

Pork Steak Rolls with Cream Cheese

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.

Tap here for more delicious meat and poultry recipes 

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

Yield: 4 to 5 Servings

Pork Steak Rolls with Cream Cheese

Pork Steak Rolls with Cream Cheese

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

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour

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. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Build Your Own Burger Board

Build Your Own Burger Board

Build Your Own Burger Board- the slider version is a dream food for any sporting gathering. It does not matter if there are one or five people at your place; this will most certainly satisfy just about any burger connoisseur or meat lover. However, you read more

Thanksgiving Side Dishes

Thanksgiving Side Dishes

  In my humble opinion, Thanksgiving dinner is not about turkey, on the contrary for me it is all about Thanksgiving Side Dishes. Who agrees? Well, also about seeing your family members that only remember you once a year, and when you host Thanksgiving dinner read more

Homemade Chicken Nuggets

Homemade Chicken Nuggets

Homemade Chicken Nuggets
Homemade Chicken Nuggets

Hamilton Beach has sponsored this post. All opinions, content, and images are mines.

My family loves homemade chicken nuggets, and when I served these, they never looked back.

Not only are these Homemade Chicken Nuggets easy, but you guys are going to make these over and over again. 

I partnered with The Hamilton Beach 8-Cup Stack & Snap Food Processor to share my recipe and how I used this fantastic and must-have kitchen gadget.

Homemade Chicken Nuggets

The Hamilton Beach 8-Cup Stack & Snap Food Processor is the most versatile and convenient product that simply does not disappoint.

Not only does this processor slice and shred food with complete and utter ease making homemade treats amenable, but the assembly procedure is also even swifter, making it an essential tool to have in your kitchen.

This food processor contains two blades, an S-blade to chop and purée with proficiency, and a dough blade to knead dough effectively.

Different pulse settings and speeds allow for a surplus of foods to be able to be processed, making this product worth your while.

Homemade Chicken Nuggets Recipe

Additionally, the product includes a built-in seal, with attachments that make it nearly impossible for messes to occur.

As well as a bowl scraper that removes the need for extra unnecessary kitchen utensils, keeping your area clean and tidy, and maintaining your workspace suitably. 

The Hamilton Beach 8-Cup Stack & Snap Food Processor is perfect to use at any time of the day because of its quiet motor that eliminates jarring noises and a stack and snaps foundation that makes it accessible for absolutely anyone to use.

TAP HERE FOR MORE CHICKEN RECIPES

Personally, I have utilized this product in numerous amounts of ways for my blog. Specifically, The Hamilton Beach 8-Cup Stack & Snap Food Processor aided me immensely when creating my homemade chicken nuggets.

Chicken Recipes

To no surprise, the process was so quick and simple. It allowed for nothing but a scrumptious dinner to end up on my family’s plates. The product includes removable assets that are all dishwasher safe which ensures utmost protection and complete sanitization making reusing it a breeze.

So, the different attachments allow for storage to be nothing but practical, with the food processor coming with a case that makes this convenience even more possible.

The Hamilton Beach 8-Cup Stack & Snap Food Processor is completely BPA-free in food zones and is a product that is an absolute must in every household.

Homemade Chicken Nuggets

 

Yield: 4

Homemade Chicken Nuggets

Homemade Chicken Nuggets
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time to Chill 30 minutes
Total Time 50 minutes

Ingredients

  • 1 lb. 10 oz 750g Chicken Breast
  • 1 tablespoon Olive Oil + for hands
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon celery powder
  • 1/4 teaspoon dried rosemary
  • 2-3 tablespoons of pickle juice
  • 1 large eggs
  • 2 tablespoons all-purpose flour or cornstarch
  • 1 1/2 cups breadcrumbs
  • 1/4-1/2 cup Oil for frying

Instructions

  1. Cut off all the fat of the chicken breast. I used one large chicken breast.
  2. Slice chicken in cubes and place in the Hamilton Beach 8-Cup Stack & Snap Food Processor.
  3. Add olive oil, salt, black pepper, garlic, onion powder, sweet paprika, celery powder, and pickle juice.
  4. A process on low, pulsing for a couple of minutes, then use the scraping tool to scrape sides, then process for a few more minutes until the meat is thoroughly minced.
  5. Add one egg and flour or cornstarch. Mix well!
  6. Oil your hands well, and take about a tablespoon or so of the chicken mixture and make chicken nuggets. You can make as little or as large as you wish. We like ours at 1 1/2-2 oz.
  7. Coat each chicken nugget well with breadcrumbs.
  8. After you have finished this step, refrigerate for at least 30 minutes but preferably an hour. It can also be in a well-sealed dish overnight.

Frying:

  1. Heat oil temperature until it reaches 325°F.
  2. Turn heat to medium and fry 4-5 chicken nuggets at the same time. Do not overcrowd the pan—Cook for about 2 minutes on each side. Chicken is safe to eat when the internal temperature reaches 165°F. I like turning mine a few more times until it gets a beautiful golden color.
  3. Take it out on the kitchen paper towels so the access oil can be absorbed.

Enjoy!

Notes

  • Never use oils with a low smoke point when you are frying,
    meaning EVOO smoke point of 325°F, coconut oil 350º, and unrefined oils are not
    fitting for frying whatsoever.
  • Yes, this could be baked or air-fried.
  • You can use any seasoning and herbs you like.


Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1605Total Fat: 62gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 421mgSodium: 3927mgCarbohydrates: 137gNet Carbohydrates: 132gFiber: 5gSugar: 6gProtein: 118g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest