Njeguški steak
Non-vegetarian
Његушки одрезак · Njeguški odrezak
A breaded pork or veal cutlet rolled around Njeguši smoked ham and cheese, then fried until crisp and golden.
Njeguški steak is a Montenegrin main course from Montenegro, ready in about 45 minutes and made with pork loin, prosciutto / dry-cured ham and gruyère. It serves 4 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
- Level
- Intermediate
- Calories
- 777
Method
Step 1
Butterfly each steak and pound between sheets of plastic to about 5 mm thick. Season lightly — the ham is salty.
- 8 min
Step 2
Lay two slices of pršut on each, add a stick of cheese and a little kajmak (opens in a new tab), roll up tightly and secure with toothpicks.
- 7 min
Step 3
Roll each in flour, then beaten egg (opens in a new tab), then breadcrumbs (opens in a new tab), pressing the crumbs on well.
- 5 min
Food safety: Wash hands and surfaces after handling raw pork and egg.
Step 4
Heat 2 cm of oil to 170 °C and fry the rolls, turning, for 12–15 minutes until deep golden and cooked through. Drain on paper, remove the toothpicks and serve with lemon (opens in a new tab).
- 15 min
- 170°C
- medium heat
- Frying pan / skillet (opens in a new tab)
- Food thermometer (opens in a new tab)
Food safety: Pork should reach 63 °C in the centre; never leave hot oil unattended.
How it looks · Photo: Willians Huerta on Pexels
About this dish
- Origin
- Njeguši village, near Cetinje, Montenegro · Commonly attributedA restaurant dish built on the village's famous pršut and cheese.Also popular in SerbiaMore food from Montenegro
- Dish
- Lunch · Dinner · Main courses
- Cooking method
- Shallow-fried
- Taste
- savoury, salty, smoky, rich
- Diet
- No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein - Cook more with
- Pork loin · Prosciutto / dry-cured ham · Gruyère · All-purpose flour · Egg · Breadcrumbs
- Techniques
- Shallow-frying
Allergens
- Contains: Milkfrom gruyère, kajmak, breadcrumbs
- Contains: Eggsfrom egg
- Contains: Wheatfrom all-purpose flour, breadcrumbs
- Contains: Glutenfrom all-purpose flour, breadcrumbs
- May contain: Soyfrom breadcrumbs
- May contain: Sesamefrom breadcrumbs
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
777 kcal per serving
Estimated1 serving ≈ 286 g · recipe makes 4
Where the energy comes from
- Protein 28%
- Carbohydrate 15%
- Fat 56%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 777 kcal | 272 kcal |
| Protein | 54.3 g | 19 g |
| Carbohydrate | 29.9 g | 10.5 g |
| Net carbohydrate | 28.3 g | 9.9 g |
| Sugars | 1.8 g | 0.6 g |
| Added sugars | 0 g | 0 g |
| Fibre | 1.6 g | 0.6 g |
| Fat | 48.6 g | 17 g |
| Saturated fat | 16.4 g | 5.7 g |
| Trans fat | — | — |
| Cholesterol | 231 mg | 81 mg |
| Sodium | 1233 mg | 431 mg |
| Salt equivalent | 3.1 g | 1.1 g |
Vitamins & minerals per serving
- Potassium
- 738 mg
- Calcium
- 382 mg
- Iron
- 3.4 mg
- Magnesium
- 67 mg
- Vitamin A (RAE)
- 129 µg
- Vitamin C
- 10 mg
- Vitamin D
- —
- Vitamin B12
- 1.7 µg
- Folate (DFE)
- 100 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: kajmak, lemon.
- Prosciutto / dry-cured ham: Cured ham, lean and fat, unheated (FDC 167875) used as a stand-in for air-dried prosciutto/jamón; real dry-cured ham is drier and saltier.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Chill the breaded rolls for 15 minutes before frying so the coating stays on.
Common mistakes
- Frying too hot: the crumb burns before the pork in the centre is cooked.
Serve with
- Serve with fries or roast potatoes and a cabbage salad, plus tartare sauce.
Storage
- Best eaten fresh.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Pork loin, boneless steaks, about 150 g each4 slice · 600 g
- Prosciutto / dry-cured ham8 slice · 120 g
- Gruyère, cut into sticks120 g
- Kajmak (optional)60 g
- All-purpose flour60 g
- Egg, beaten2 piece · 100 g
- Breadcrumbs100 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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