Flamenquines

Flamenquines are a Spanish dish made with thin pork cutlets wrapped around ham and cheese, breaded and pan-fried until crispy. They are quick and easy to put together. It’s a great family-friendly dish.

Below I have provided tips and tricks, step-by-step instructions, and photos to help you along the way.

Flamenquines are from Córdoba which is a city in the southern half of Spain but inland from the coast. The dish is traditionally made with jamón serrano (a Spanish ham), which can be found everywhere in Spain, but can be difficult to find in the US. It is more similar to Italian prosciutto than American deli ham.

This recipe is adapted to what can easily be found in a typical US supermarket, but if you happen to find jamón serrano, this recipe would be a great fit.

Flamenquin = singular

Flamenquines = plural

Breaded pan-fried pork or chicken cutlets often make for great weeknight meals. In our house, we often make Crispy Hot Honey Chicken (which can be made not spicy if needed), Pesto Bruschetta Chicken (crispy chicken cutlets with pesto and bruschetta), or an oven-baked version, Crispy Oven Baked Cornflake Chicken.

If you want to pair this dinner with a Spanish dessert, try this Basque Style Cheesecake which can be made without a springform pan.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• How to Make Flamenquines
• Common Issues and How to Avoid Them:
• How to Store and Reheat
• If You're Interested in More Spanish Recipes, try these:
• Flamenquines

Ingredients

Below are the ingredients needed to make Flamenquines.

• Panko: Panko bread crumbs are larger than regular breadcrumbs, for a thicker crisper coating. However regular breadcrumbs work just fine too.
• Parmesan cheese: This adds a little extra flavor to the breading. Freshly grated parmesan tastes better than the pre-grated version and avoids anti-caking ingredients. I prefer the parmesan wedges at Trader Joe's. It is flavorful but not overpowering.
• Salt: To bring out flavor.
• Eggs: Use large eggs, pasture-raised if possible.
• Milk: You can use milk or water, just a tiny bit to thin out the eggs.
• Boneless Pork Chops: Be sure to buy boneless pork chops and trim the fat.
• Ham: Any deli ham works well.
• Muenster Cheese: Use any deli-sliced muenster cheese. I like muenster cheese here because it is salty and melty and not overpowering, but you could switch it up for Monterrey jack cheese or any other mild-tasting melty cheese. We also use this cheese for Crispy Cheesesteak Wraps.
• Extra Virgin Olive Oil: I recommend using extra virgin olive oil. The olive oil imparts flavor in the pan-frying process, so using extra virgin olive oil adds another layer of delicious flavor. I tend to buy Spanish olive oil (having lived in Spain for two years) which is easy to find at Costco.
• Lemon slices: These are optional for serving.

See the recipe card for full information on ingredients and quantities.

How to Make Flamenquines

Below are the step-by-step instructions and photos for how to make Spanish Flamenquines.

Step 1. Add the panko, parmesan, and salt to a wide shallow dish and combine.

Step 2. Add the egg and milk (or water) and whisk to combine.

Step 3. Trim the excess fat from the boneless pork chops. Place a piece of parchment paper over the pork and tenderize it with a meat hammer until it has thinned out and roughly doubled in surface area. Repeat with the remaining pork chops.

Step 4. Layer the pork with a piece of ham and a piece of muenster cheese. Trim the slices if they are too large. Roll the pork along the long edge and press the final edge of the pork into the roll to close the roll.

Dip the rolled pork in the egg mixture and then in the panko mixture, pressing the panko into all sides of the pork.

Step 5. Bring a large saute pan to medium heat. If you're using an eclectic stove this is a "4" on a scale of "1-10". Add a couple tablespoons of extra virgin olive oil and allow to warm through for 30 seconds.

Add the pork and cook undisturbed for 3 minutes. Turn the pork, cooking the remaining 3 sides for 2-3 minutes each until all sides are crispy and a deep golden brown.

Allow to cool slightly and slice into pieces roughly ¾ inch wide. Serve with lemon wedges.

Common Issues and How to Avoid Them:

• Over or Undercooking: Be sure that the temperature of the pan is not too hot. The outside needs to get crispy, but you also need enough time for the pork to cook through. Set your heat a little bit below medium. If the oil starts to smoke it is too hot.
• Filling Leaking: To avoid the cheese leaking out of the flamenquin, cut the ham and the cheese small enough so that it fits entirely inside the flamenquin when rolling. You should be able to press the edge of the pork into the roll of pork to "seal" it when dipping it in the egg and panko mixtures. If a little bit of cheese leaks out, it's totally fine. Just scrape off any excess cheese from the pan before adding the next flamenquin.
• Cutting the Flamenquines: Once the flamenquines are off the pan, allow them to rest for a few minutes. You don't want to burn your fingers. Use a sharp knife to slowly cut each piece in chunks ¾ - 1 inch wide. I use a small serrated knife to slowly cut each slice. Check to make sure that the pork is fully cooked through.

How to Store and Reheat

To Store: Flamenquines can be wrapped in plastic or put in a storage container in the fridge for 3-5 days. It is easiest to reheat the flamenquines if they are not cut into slices before storing.

To Reheat: To reheat the flamenquines, bring a saute pan to medium-low heat. Add a couple tablespoons of olive oil. Add the flamenquines cooking on each side for 1-3 minutes until crispy and warmed through.

If You're Interested in More Spanish Recipes, try these:

If you make this Flamenquines Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!