Njeguški steak

Ingredients

Quantities for 4 servings.

• 800 g Pork loin, in thick pieces
• 150 g Njeguši prosciutto
• 200 g Njeguši or kashkaval cheese
• 3 piece Eggs
• 100 g Flour
• 250 g Breadcrumbs
• 300 ml Oil for frying
• 800 g Potatoes, to serve
• 1 piece Lemon
• to taste Salt and pepper

Method

1. Cut each piece along its length, stopping short of the far edge, and open it like a book.
2. Beat the opened meat lightly under film and season the inside.
3. Lay in a slice of prosciutto and a slab of cheese, close it and press the edges together.
4. Coat in flour, egg and crumbs, then repeat the egg and crumbs a second time.
5. Chill for twenty minutes; the coating sets and will not slide off in the pan.
6. Fry over medium heat, six minutes a side, to a deep gold.
7. Drain on a rack, rest it five minutes and serve with fried potatoes and lemon.