Njeguški odrezak (Montenegrin Veal Steak Stuffed with Ham and Cheese)

Instructions

1. If the cutlets are thick, place each between two sheets of plastic wrap and pound gently with a rolling pin to about 5 mm (1/4 in) thick, taking care not to tear the meat. Season both sides with the salt and pepper.
2. Lay two slices of ham and two slices of cheese on one half of each cutlet, leaving a 1 cm (1/2 in) border. Fold the other half over and press the edges together. Secure with toothpicks if needed.
3. Set out three shallow dishes with the flour, the beaten eggs and the breadcrumbs. Dredge each cutlet in flour and shake off the excess, dip it in egg, then press it into the breadcrumbs to coat all over.
4. Heat the oil in a wide heavy skillet over medium heat to 170°C (340°F), or until a breadcrumb sizzles at once. The oil should come about halfway up the cutlets.
5. Fry the cutlets in batches for 3 to 4 minutes per side, until deep golden and cooked to at least 63°C (145°F) in the center. Do not crowd the pan.
6. Drain on paper towels for 2 minutes and remove the toothpicks. Serve hot with fries or boiled potatoes and a tomato and cucumber salad.

Tips

• Njeguši ham and cheese are hard to find abroad. Use prosciutto or another air-dried ham and a firm, good-melting cheese such as Gouda, Edam or kashkaval. Avoid very salty cheeses, since the ham is already salty.
• To keep the filling from leaking, pound the meat evenly, keep the filling away from the edges and press the crumbs on firmly. Fry just before serving so the crust stays crisp.