Serbian Karađorđeva Šnicla

Method

1. Season pork cutlets with salt and pepper.
2. Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs.
3. Heat olive oil in a skillet over medium heat.
4. Fry cutlets until golden brown and cooked through.
5. Serve with ajvar on the side.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.