Crispy Pork Flamenquín
Thin pork cutlets wrapped around jamón and cheese, then breaded and fried until golden. A Spanish tapas classic that tastes restaurant-quality but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 32g
Ingredients
- 4 cutlets (about 3 oz each) pork cutlets, thin-sliced
- 2 oz jamón serrano or prosciutto
- 2 oz manchego or cheddar cheese
- ½ cup all-purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
Instructions
- 1
Place each pork cutlet between two pieces of plastic wrap and use a meat mallet or rolling pin to pound it flat until it is about 1/8-inch thick, like a thin sheet of paper.
- 2
Lay one pounded cutlet on the cutting board with the smooth side facing down. Lay a small strip of jamón on top, then a small strip of cheese, leaving a 1-inch border all around the edges.
- 3
Roll the cutlet tightly from one short end to the other, so the ham and cheese are wrapped inside. The roll should be about as thick as your thumb and 3 inches long.
- 4
Repeat with the remaining three cutlets, filling and rolling each one the same way.
- 5
Pour the flour into one shallow bowl, crack the egg into a second shallow bowl and whisk it with a fork until uniform and pale, and place the panko breadcrumbs in a third shallow bowl.
- 6
Roll the first pork roll in the flour, coating all sides evenly and shaking off excess, until it looks dry and dusty.
- 7
Dip the floured roll into the beaten egg, turning it to coat all sides completely and letting excess drip off.
- 8
Roll it in the panko breadcrumbs, pressing gently so the crumbs stick to the egg. Make sure the entire surface is covered with crumbs.
- 9
Place the breaded roll on a clean plate and repeat steps 6–8 with the remaining three pork rolls.
- 10
Pour olive oil into a 10-inch skillet to a depth of about 1/4 inch and set the heat to medium-high. Wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 11
Carefully place the four breaded pork rolls into the hot oil. You should hear a loud, steady sizzle as they hit the pan.
- 12
Cook without moving them for 2 minutes until the bottom is golden brown, the color of light caramel.
- 13
Use tongs or a fork to gently turn each roll over and cook the other side for 2 minutes until it is also golden brown.
- 14
Transfer the four cooked flamenquín rolls to a paper towel-lined plate to drain excess oil, about 30 seconds. Serve immediately while the cheese inside is still melted and warm.
Tools you’ll need
- meat mallet or rolling pin
- plastic wrap
- cutting board
- three shallow bowls
- fork for whisking
- 10-inch skillet
- kitchen tongs or fork
- paper towels
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