Montenegrin schnitzel stuffed with ham and cheese (Njeguški odrezak)

1. Cut the pork loin into 4 slices, pound under film to about 5 mm thick and season lightly with salt and pepper (the ham is salty, so go easy on the salt).

2. Spread kajmak over one half of each slice, top with a quarter of the cured ham and a quarter of the grated cheese, then fold the other half over, or roll up tightly and secure with a cocktail stick.

3. Coat the stuffed escalopes in flour, then beaten egg and finally breadcrumbs, pressing the edges together well to keep the filling inside.

4. Heat oil about 1.5 cm deep in a frying pan and fry the escalopes over medium heat for 5-6 minutes per side until golden brown.

5. Drain on kitchen paper and remove the cocktail sticks.

6. Serve with chips, tartare sauce and lemon wedges.

Tip: The dish is named after the village of Njeguši below Mount Lovćen, famous for its smoked ham (njeguški pršut) and hard cheese. Instead of kajmak, a mix of mascarpone and soured cream works well, and any air-dried ham will do.