Andalusian Pork Rolls

A delicious tapa that is called flamenquines in Spanish

Andalusian Pork Rolls

Photo by pikassob

  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons minced fresh parsley

  • 2

    garlic cloves, minced

  • 6½-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)


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.


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