FLAMENQUIN – Thin Pork Roll with Jamon and Egg
I like this recipe as it deep fries in a pan. I don’t have any deep frying equipment – but like the crispiness of the coating combined with the thin pork or beef roll and salty ham and maybe cheese innards.
This recipe is from the Taste of Spain website https://www.spain-recipes.com
Flamenquines are typically served as a tapa but also served a light dinner main course. The anonymous website writer aalso says you can also make these rolls with beef instead of pork, and add slices of cheese to the ham.
8 (1/4-inch-thick) pork cutlets
8 thin slices jamon or ham
1 cup something keto to bread the rolls (see below)
Olive oil for frying
One at a time, using a meat pounder, pound each pork cutlet until it is a rectangle measuring about 5 by 7 inches. Be careful not to let any holes form in the meat. Season lightly with salt (the jamon is already salty, so don’t add too much).
Lay the pork rectangles flat on a work surface, and top each with 1 jamon or ham slice. Starting from a long side, roll up the ham-topped pork slices into cylinders about 1 inch in diameter. Pierce a toothpick along the seam of each roll to prevent it from unfolding during frying.
Spread a cup of your choice of breading material in a wide bowl or dish (almond or coconut flour, ground flaxseed, crushed pork scratchings/rinds/ and/or sesame seeds or mix of the same). Original recipe says bread crumbs – so you could use stale keto bread, dried and crushed.
The original recipe only has salt – you can add pepper, some ground chilli, or may be some dried herbs to the breading mix.
Break the eggs into a second wide, shallow bowl and beat lightly until blended. One at a time, coat the rolls evenly with the breadcrumbs. Then dip each roll into the beaten eggs, again coating evenly. Finally, coat the rolls again with the breading mixture.
Pour olive oil to a depth of 1 inch into a deep skillet or sauté pan and heat over high heat. When the oil is very hot but not yet smoking, add the rolls in batches and fry, turning often, for about 5 minutes, or until they are crisp and golden on all sides. Using tongs, transfer to paper towels to drain and keep warm in a low oven. Repeat with the remaining rolls.
Slice the rolls on the diagonal into 3/4-inch-thick slices and arrange in a warm platter. Serve immediately.
Adapted from https://www.spain-recipes.com/flamenquin.html