Montenegro / Main
Njeguški steak
A pork chop with a pocket stuffed with Njeguši prosciutto and cheese, fried in breadcrumbs.
Ingredients
- Pork loin, in thick pieces800 g
- Njeguši prosciutto150 g
- Njeguši or kashkaval cheese200 g
- Eggs3
- Flour100 g
- Breadcrumbs250 g
- Oil for frying300 ml
- Potatoes, to serve800 g
- Lemon1
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut each piece along its length, stopping short of the far edge, and open it like a book.
Beat the opened meat lightly under film and season the inside.
Lay in a slice of prosciutto and a slab of cheese, close it and press the edges together.
Coat in flour, egg and crumbs, then repeat the egg and crumbs a second time.
Chill for twenty minutes; the coating sets and will not slide off in the pan.
Fry over medium heat, six minutes a side, to a deep gold.
Drain on a rack, rest it five minutes and serve with fried potatoes and lemon.
