Njeguški Stuffed Steak (Njeguški stek)
Његушки стек Njeguški stekSay it: NYEH-goosh-kee stehk
A mountain-table classic from Njeguši, this rolled cutlet brings together smoky pršut and firm local cheese under a crisp breadcrumb shell. It is a knife-and-fork main for celebrations, yet the method is straightforward: pound, fill, roll, bread and shallow-fry. Expect a shattering crust, a salty-savory center and a juicy bite.
Njeguški Stuffed Steak (Njeguški stek)
Његушки стек, Njeguški stek
Pronounced NYEH-goosh-kee stehk
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Put any thick cutlets between two pieces of plastic wrap and pound them to an even 1/4 inch (6 mm). Lightly season both sides with salt and pepper.
Place a ham slice on each cutlet and set a cheese baton at the shorter edge. Roll the meat firmly around the filling, fold in the sides where you can, and pin each roll closed with two toothpicks.
Arrange three shallow bowls. one with flour mixed with the 1/2 tsp salt and pepper, one with beaten eggs, one with breadcrumbs. Coat each roll in flour and tap off extra, then egg, then breadcrumbs, pressing so the coating adheres.
Warm the oil in a broad skillet over medium-high heat until it shimmers but does not smoke, about 350°F (175°C). Set the rolls seam side down in the pan and turn them as needed until evenly deep golden and cooked through, 8–10 minutes in all.
Transfer to paper towels and let stand 5 minutes. Take out the toothpicks, cut each roll in half if desired, and serve while hot.
Regional variant: Veal Njeguški steak (teleći njeguški stek)
Swap the pork cutlets for veal escalopes pounded very thin. Because veal is leaner, use a slightly lower frying heat and watch it closely to avoid overcooking; it is done when the crust is golden and the cheese has just begun to melt. No other changes are needed.
Cook's notes
- Before pinning the rolls, leave wooden toothpicks in water for 10 minutes so they are less likely to scorch in the hot oil.
- A 15-minute chill on the breaded rolls firms the coating and helps it stay attached during frying.
- Check doneness with a digital thermometer: pork should reach 145°F (63°C); veal should reach 160°F (71°C) if you like it well done.
Serve with
Pair with roasted or fried potatoes, a crisp cabbage or Šopska salad, and a glass of Vranac red wine.
Make ahead and storage
The rolls can be assembled and refrigerated without breading up to 4 hours in advance; coat them just before frying. Leftovers keep 2 days in the refrigerator and reheat well in a 350°F (175°C) oven.
