Zagreb steak with tartar sauce and fried potatoes – fried steak stuffed with ham and cheese

Whenever we are making a traditional meal, we expose ourselves to the risk of our recipes being judged. Especially if the Zagreb steak is concerned! Many cities have their own variety of this dish and their own name for it. But, we claim that only one steak can be the Zagreb steak! If you prepare this traditional Zagreb dish for your family by following our recipe, everyone will keep quiet, at least until they are finished eating. Maybe those who were hungriest will comment that they did not get enough. In any case, you will be left with clean plates and another dish in your repertoire.

Ingredients for 4 persons:

For Zagreb steak:

4 large slices of pork leg

16 slices of smoked pork neck

16 slices of whole cheese Gouda

100g white smooth flour

2 eggs

150g breadcrumbs

For the sauce tartar:

180 g sour cream

1 clove garlic

30 g chopped pickles

50 g mayonnaise

1 tablespoon mustard

1 tablespoon chopped parsley

1 tablespoon lemon juice

Also:

300 ml oil for frying

Salt and ground white pepper

Preparation:

For the tartar sauce, to the bowl with sour cream add mayonnaise, mustard, chopped parsley, chopped pickles, crushed garlic, lemon juice, ground white pepper and salt. Mix everything together well and set aside in a refrigerator. Tenderise the pork steaks on a firm surface using a meat tenderiser and salt each one a little. Next, spread each steak on the worktop, cover with slices of Gouda cheese and smoked neck and roll. Place plain flour, whisked eggs and breadcrumbs in separate bowls. Dip the stuffed steaks into flour, eggs and breadcrumbs, in that order. Then fry the breaded steaks in hot fat, occasionally turning, for 20 minutes and until they turn a nice golden-yellow colour. When done, place the steaks on paper towels to absorb excess frying fat. Immediately, while still hot, serve with a side of potatoes and tartar sauce.