In 2008, Dave and I were watching a food and travel series on PBS. The show was called “Spain … on the road again.” It starred chef Mario Batali, actress Gwyneth Paltrow, New York Times food writer Mark Bittman and Spanish actress Claudia Bassols. They traveled all over Spain cooking and learning about the Spanish culinary scene. On one episode, these Spanish Tapa Pork Rolls caught our eyes. So I downloaded the recipe and the rest is history. By the way, the Spanish call these “Flamenquines”, and they are typically served with french fries and asparagus. I love the crunch on the outside and the tenderness of the two meats on the inside. Buen Apetito!
Place the pork loin chops on a wooden board.
With a tenderizing mallet, pound the chops until they are ¼ inch thick or have half the thickness from the beginning. Pound the chops on both sides and several times. Sprinkle one side with pepper.
Fold two pieces of prosciutto on each chop.
Roll each pork chop from the long end and secure with a toothpick.
Next you are going to set up a breading station. Whisk the eggs with the cream. In three large bowls or plates, place the flour first, the egg mixture next and the breadcrumbs last.
Generously roll each chop in the flour and shake off excess. Then roll in the egg mixture and finally in the breadcrumbs.
Lay the coated pork rolls on a lined baking sheet and refrigerate for at least one half hour. This will ensure that the coating is set.
When ready to fry, pour a ¼ inch of olive oil in a large pan and set at medium high heat. When the oil is hot, add the 6 pork rolls to the oil and fry each side for about 5 minutes or until golden brown.
Remove from the pan and place on the lined baking sheet. Squeeze each roll with lemon. If you are not ready to eat right away, place them in a warm oven.
These look great when you cut them in half for serving as your guests can see the cross section from inside out of the prosciutto, pork and breading. You can eat these as an appetizer or as a protein for your main meal. Serves 3-6.
Ingredients
Directions
Place the pork loin chops on a wooden board.
With a tenderizing mallet, pound the chops until they are ¼ inch thick or have half the thickness from the beginning. Pound the chops on both sides and several times. Sprinkle one side with pepper.
Fold two pieces of prosciutto on each chop.
Roll each pork chop from the long end and secure with a toothpick.
Next you are going to set up a breading station. Whisk the eggs with the cream. In three large bowls or plates, place the flour first, the egg mixture next and the breadcrumbs last.
Generously roll each chop in the flour and shake off excess. Then roll in the egg mixture and finally in the breadcrumbs.
Lay the coated pork rolls on a lined baking sheet and refrigerate for at least one half hour. This will ensure that the coating is set.
When ready to fry, pour a ¼ inch of olive oil in a large pan and set at medium high heat. When the oil is hot, add the 6 pork rolls to the oil and fry each side for about 5 minutes or until golden brown.
Remove from the pan and place on the lined baking sheet. Squeeze each roll with lemon. If you are not ready to eat right away, place them in a warm oven.
These look great when you cut them in half for serving as your guests can see the cross section from inside out of the prosciutto, pork and breading. You can eat these as an appetizer or as a protein for your main meal. Serves 3-6.