Andalusian Pork Rolls

By pikassob

A delicious tapa that is called flamenquines in Spanish

Ingredients

• 2 tablespoons minced fresh parsley
• 2 garlic cloves, minced
• 6 1/2-inch-thick boneless pork loin chops (3 oz ea)
• 6 thin slices serrano ham or prosciutto (about 2 oz)
• 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 (frying)

Details

Servings 6
Preparation time 10mins
Cooking time 22mins

Preparation

Step 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.

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.