Njeguški Steak
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The Tale of Njeguški Steak
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Njeguški steak is named for Njeguši, a small mountain village in Montenegro famed for centuries for its smoked pršut (ham) and cheese. The dish, a steak stuffed or wrapped with those local specialties, is a newer restaurant creation, but it draws directly on Njeguši's long-standing reputation as Montenegro's premier curing and cheesemaking village.
Ingredients
Scale:· 4 servings
- 4 pork loin cutlets, pounded thin
- Salt and black pepper
- 8 slices njeguški pršut (or prosciutto)
- 8 slices kaymak cheese or cream cheese
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- Oil, for frying
Instructions
- 1Season the pounded pork cutlets with salt and pepper.
- 2Layer a slice of pršut and a slice of cheese onto half of each cutlet, then fold the other half over to enclose the filling.
- 3Secure the edges with toothpicks if needed.
- 4Dredge each stuffed cutlet in flour, then egg, then breadcrumbs.
- 5Fry in hot oil, 4-5 minutes per side, until golden brown and cooked through.
- 6Drain on paper towels, remove any toothpicks, and serve hot.
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