← Nouns Cooking · Spanish

Ingredients

• 500 g pork loin, cut into 8 thin escalopes
• 120 g serrano ham, thinly sliced (8 slices)
• 60 g plain flour
• 2 Eggs, beaten
• 100 g Breadcrumbs
• 600 ml sunflower or mild olive oil, for frying
• Salt
• Black pepper
• 4 tbsp Mayonnaise (optional)

Method

1. Lay the escalopes between 2 sheets of cling film and bash them with a rolling pin until about 3 mm thin. Season lightly with pepper and only a little salt, as the ham is salty.
2. Lay a slice of ham on each escalope and roll up tightly from a short end. Secure with a cocktail stick if needed.
3. Set out the flour, beaten egg and breadcrumbs in 3 shallow dishes. Roll each flamenquín in flour, then egg, then breadcrumbs, pressing the crumbs on well. Chill for 10 min if you have time, so the coating sets.
4. Heat 3 cm of oil in a deep pan over medium heat to 170°C (340°F). Fry the rolls in batches for 6–7 min, turning, until deep golden and the pork reaches 71°C (160°F) in the centre.
5. Drain on kitchen paper, remove the sticks and serve hot with chips, salad and mayonnaise.

Tips

• A slice of cheese rolled in with the ham is a popular modern twist.
• Contains gluten (flour and breadcrumbs) and egg.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar