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MARIO BATALI Flamenquines

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Bring the taste of Spain to your next brunch party with these tasty pork & jamon rollups!

Enjoy the recipe clips below.

FLAMENQUINES

  • 6 boneless pork loin chops (3 ounces each)
  • 6 thin slices Jamon Serrano (substitute Prosciutto)
  • 1 cup freshly grated manchego cheese
  • 1/2 cup half-and-half
  • 1 cup dried breadcrumbs
  • 1/2 cup potato chips (crushed)
  • olive oil (for shallow frying)
  • 2 tablespoons butter
  • mayonnaise, ketchup and yellow mustard (to serve)
  • lemon wedges (to serve)

directions

  • Place each piece of pork between 2 sheets of plastic wrap. Using a meat mallet, pound to 1/4 inch thick. Lay a slice of ham on each piece of pork and sprinkle with cheese. Roll up into a tight cylinder and secure with a couple of toothpicks.
  • Season the half and half with salt and pepper in a shallow bowl. Place the breadcrumbs and potato chips in another shallow bowl. Dip each pork roll into the half-and-half and then into the breadcrumbs, turning to coat; set aside on a plate.
  • Heat the oil and butter in a large skillet over medium-high heat. Once hot, add the breaded pork rolls and cook, turning occasionally, until golden and crisp on all sides, about 10 minutes total.  Drain on paper towels.
  • To serve, cut into 1-inch slices and serve with mayonnaise, ketchup, yellow mustard and lemon wedges.
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