Pound beef sirloin steaks until thin.

Spread Dijon mustard on one side of each steak.

Place a slice of Danish ham and a slice of Svenbo or Danbo cheese on top of the mustard.

Ensure the ham and cheese slices are smaller than the steaks.

Fold the steaks over the ham and cheese.

Secure the folded steaks with skewers.

In a shallow dish, mix flour, salt, and pepper.

In another shallow dish, beat the egg.

In a third shallow dish, place the breadcrumbs.

Dip each steak in the flour mixture, coating both sides.

Dip the floured steak into the beaten egg, ensuring it's fully coated.

Finally, dip the egg-coated steak into the breadcrumbs, pressing gently to adhere.

Heat butter in a large skillet over high heat.

Carefully place the breaded steaks in the hot butter.

Fry for 4 minutes on each side, until golden brown and cooked through.

Remove the skewers before serving.