This dish is named after our dear and good friend whose nickname is Lepi and who is the biggest fan of this stuffed schnitzel. For the Karalepa schnitzel, we use juicy and tender pork fillet which needs to be flattened with a meat mallet. After seasoning, the schnitzel is stuffed with prosciutto and Kajmak. The carefully rolled schnitzel is then breaded in flour, eggs, and panko breadcrumbs, and fried in deep hot oil. We serve this dish with fries, and you can choose add – ons yourself.