Njeguški Steak

Ingredients

• 4 boneless pork loin steaks (about 150g each), pounded thin
• 8 thin slices prosciutto or smoked ham
• 120g kajmak, or a mix of cream cheese and crumbled feta
• 2 eggs, beaten
• 100g flour
• 150g breadcrumbs
• Salt and black pepper
• Oil for frying

Before you cook

• Pound each pork steak between plastic wrap to about 0.5cm thick.
• Season both sides of the steaks with salt and pepper.
• Mix the kajmak, or cream cheese and feta, into a spreadable paste.

Steps

1. Lay a pork steak flat and place 2 slices of prosciutto over half of it.
2. Spoon a tablespoon of the kajmak mixture onto the prosciutto.
3. Fold the other half of the steak over the filling to make a pocket.
4. Press the edges together firmly and secure with a toothpick if needed.
5. Repeat with the remaining steaks, prosciutto and filling.
6. Dredge each stuffed steak in flour, shaking off the excess.
7. Dip the floured steak into the beaten egg.
8. Coat the steak completely in breadcrumbs, pressing gently so they stick.
9. Heat 2cm of oil in a large skillet to 170°C.
10. Fry each steak for 4 minutes per side until deep golden brown.
11. Drain the steaks on paper towels for a minute.
12. Remove the toothpicks and serve hot.