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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A delicious tapa that is called flamenquines in Spanish. The precise origin of the name is unknown, but it is most certainly related to the term flamenco, which refers to any colorful dish native to Andalusia. Ingredients:
2 tablespoons minced fresh parsley |
2 garlic cloves, minced |
6 1/2-inch-thick boneless pork loin chops (about 3 ounces each) |
6 thin slices serrano ham or prosciutto (about 2 ounces) |
2 large eggs, lightly beaten with 2 teaspoons milk |
2 large eggs, lightly beaten with 2 teaspoons mi |
1 cup (about) plain dried bread crumbs |
olive oil (for frying) |
Directions:
1. Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs.
2. Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.
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