La autentica receta del flamenquín cordobés: The authentic recipe for flamenquín from Cordoba.

thinly sliced ham

🥗Healthier: turkey ham

💰Cheaper: cooked chicken slices

Turkey ham is lower in fat, while cooked chicken slices can be more affordable.

thinly sliced pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is often cheaper.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko offers a lighter texture, while crushed crackers can be more budget-friendly.

Prepare the ingredients for four servings.

Ask the butcher to cut 4 large and thin pork loin fillets and 4 slices of cured ham.

Tenderize the pork loin fillets by placing them between two sheets of parchment paper and pounding them with a meat mallet until thin.

Squeeze a little lemon juice over the tenderized pork.

Add minced garlic, black pepper, fresh parsley, and salt to taste on top of the pork.

Place a slice of cured ham on top of each pork loin fillet.

Roll the pork and ham tightly, folding the ends in, and place seam side down on a plate or tray.

Prepare the breading station with flour, beaten eggs, and bread crumbs.

Dredge each rolled flamenquín in flour, then dip in the beaten eggs, and finally coat with bread crumbs, placing them on a tray.

Chill the breaded flamenquín in the freezer for a short time before frying.

Preheat the deep fryer to 180°C (356°F).

Fry the flamenquín until golden brown, then remove and drain on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens