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 Elle Draper

Easy Flamenquines recipes

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Traditional flamenquines are a slice of pork, covered with a slice of jamón, rolled into a tube, breaded and fried. But I find those a little dry for my tastes, so I make two other variations. One is like a rolled up escalope and the other is like a cheesy pork and jamon kiev. Give all three of them a go and see which you prefer.

Easy Flamenquines recipes

All these recipe quantities are to serve two – so multiply up or down for more or fewer people.

Easy Flamenquines recipe – traditional

Ingredients

  • 4 pork cutlets
  • 4 slices of jamón
  • 2 eggs
  • 2 fistfuls of flour (doesn’t matter which type)
  • 2 fistfuls of breadcrumbs
  • Oil for frying

Method

  1. Break the eggs into a shallow bowl and lightly whisk.
  2. In a separate bowl sprinkle the flour
  3. And in another shallow bowl sprinkle the breadcrumbs
  4. Pound the pork cutlets until they are as thin as you can get them without putting holes in them – go easy, this isn’t stress relief!
  5. Layer each cutlet with a slice of jamon
  6. roll into a fairly tight tube and shove a toothpick or two through to secure it
  7. Dip into the flour to coat it, then the egg, then the breadcrumbs
  8. Fry in hot oil until golden brown. You can deep fry or in an inch of oil, turning as it browns. Fry in batches if need be so you don’t crowd the pan.
  9. Serve hot

Easy Flamenquines recipe – with cheese

Ingredients

  • The same as the traditional recipe
  • Plus four slices of cheese

Method

  1. Follow steps 1 to 5 from the traditional recipe
  2. Place a slice of cheese on top
  3. Pin with a toothpick but also tuck the ends in and secure those too – this stops the cheese from leaking out when frying
  4. Follow steps 7 to 9 from the traditional recipe

Easy Flamenquines recipe – for chicken Kiev lovers

Ingredients

  • The same as the traditional recipe
  • Plus one or two tablespoons of cream cheese
  • 1 or 2 cloves of garlic – crushed
  • Decent pinch or two of your favourite herb. Fresh parsley works well

Method

  1. Mix the crushed garlic and herbs with the cream cheese
  2. Follow steps 1 to 5 from the traditional recipe
  3. Spread the cheese mixture on the slices – you may find it easier to do that before you add the jamon
  4. Roll tightly and pin with a toothpick to hold but also with another couple to seal the ends
  5. Refrigerate for half an hour to firm up the cheese
  6. Follow steps 7 to 9 from the traditional recipe

Spain Buddy tips

You can experiment with different fillings… go with what works for your palette. Some suggestions are:

  • A pinch of dried chilli flakes if using the cheese or cream cheese methods
  • Try adding a couple of really finely chopped green olives
  • Try mixing some paprika or your favourite dried herbs in with the breadcrumbs… or even a bit of finely grated parmesan.
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