Culbastija – Cutlet Yugoslavian Style

Divide pork into 2 slices per unit, pound the cutlets, brush with oil and brown and cook on both sides on the broiler, then season with salt and season with pepper.

Place the fried cutlets in a preheated baking dish, sprinkle with chopped onions. Serve with farmhouse bread and paprika salad.

The cutlets taste best from the charcoal grill.

You can prepare these cutlets in the Yugoslavian way from pork (as suggested), but you can also use other types of meat. The only thing that is important is that the meat is tender and well seasoned.

Explanations

Culbastija, pronounced Chulbastija, is a modernized version of the Serbian spit roast, which in Yugoslavia is considered the culinary highlight of a trip or just as a wine festival. The fireplace is improvised: two forks of branches, stuck into the ground, support the wooden or iron spit, which must have a rotating device at one end. A hole is dug under the spit where the wood fire can be lit. Only when it has burned down and the fire hole contains only glowing charcoal may roasting begin. The spit roast master regulates the roasting heat by covering the embers with ash when the meat threatens to burn. During roasting, the meat is brushed with fat or oil until a firm crust is formed. Inside ble

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