Njeguški steak
A pork chop with a pocket stuffed with Njeguši prosciutto and cheese, fried in breadcrumbs.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.