Njeguški Pršut Roll (Njegoški Odrezak)

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 4 servings

Country of Origin: Montenegro

Description

Pork or veal cutlets stuffed with dry-cured Montenegrin Njegusi ham and kajmak clotted cream, rolled, pan-fried or grilled.

Presentation & How It's Eaten

Served hot cut into thick medallions accompanied by roasted potato wedges and fresh tartar sauce.

Ingredients

• 4 veal or pork cutlets (6 oz each)

• 4 thin slices Njeguški pršut (or prosciutto)

• 4 tbsp kajmak (or clotted cream/cream cheese blend)

• 1/2 cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs

• 3 tbsp oil (for frying)

• Salt and black pepper

Step-by-Step Directions

1. Pound Cutlets: Place cutlets between plastic wrap; pound thin. Season lightly with salt and pepper.

2. Stuff: Spread 1 tbsp kajmak across each cutlet, then lay a slice of pršut ham over cream.

3. Roll: Tightly roll cutlets around filling into cylinder logs; secure ends with toothpicks.

4. Bread: Dredge rolled meat in flour, dip in beaten eggs, and coat in breadcrumbs.

5. Fry: Fry in hot oil over medium heat for 12–15 minutes, turning until deep golden brown and cooked through.

Optional

• Unbreaded: Skip breading and grill directly over wood embers.

Cooking Tips

• Secure Ends Well: Toothpick or string rolls tightly to prevent melting kajmak cream from leaking out into frying pan.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~490 kcal

• Total Fat: 27g

• Saturated Fat: 11g

• Cholesterol: 160mg

• Sodium: 780mg

• Total Carbohydrates: 22g

• Dietary Fiber: 1g

• Sugars: 1g

• Protein: 38g