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Flamenquín Cordobés

Serves 4 to 6 Entree meat

Flamenquín Cordobés

Flamenquín Cordobés hails from the everyday kitchens of Córdoba, where this dish is a staple rather than a special occasion. In these homes, the recipe is usually passed down by demonstration rather than written instruction, reflecting the ease and frequency with which it's prepared. It's a dish that speaks to the practicality and resourcefulness of Spanish family cooking, where simple ingredients are transformed into something satisfying and memorable.

Flamenquín Cordobés offers a delightful contrast of crispy breadcrumb coating with tender pork loin and savory jamón serrano, enhanced by a squeeze of lemon and simple seasoning, inviting you to savor Córdoba's culinary tradition in each bite.

Ingredients

  • 8 slicespork loin — pounded thin
  • 8 slicesjamón serrano
  • 2eggs — beaten
  • 100 gall-purpose flour
  • 200 gfine breadcrumbs
  • olive oilfor deep frying
  • 1lemon — cut into wedges
  • to tastefine sea salt and black pepper

Method

  1. Lay the 8 slices of pork loin flat on a clean surface. Season each slice with fine sea salt and black pepper on both sides. Place a slice of jamón serrano on top of each pork slice, pressing gently to adhere.
  2. In a shallow dish, beat the 2 eggs with a pinch of salt until well combined. Place 100 g of all-purpose flour on a plate and 200 g of fine breadcrumbs on another plate.
  3. Dredge each pork and jamón roll first in the flour, shaking off any excess, then dip into the beaten eggs, ensuring they are fully coated. Finally, roll them in the breadcrumbs, pressing gently so the breadcrumbs adhere well.
  4. In a large, deep frying pan, heat enough olive oil to submerge the rolls over medium-high heat. Once the oil is hot, carefully place the breaded rolls into the pan in batches, ensuring not to overcrowd.
  5. Fry the rolls until they are golden brown on all sides, turning them gently with tongs. This should take about 3-4 minutes per side, but look for a deep golden color and a crispy texture as your cue.
  6. Once fried, remove the rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to rest for a few minutes to maintain their crispiness.
  7. Cut the lemon into wedges. Serve the Flamenquín Cordobés hot, with lemon wedges on the side for squeezing over the rolls to add a fresh, zesty flavor.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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