Flamenquines

5 from 4 votes

Flamenquines are a Spanish dish made with thin pork cutlets wrapped around ham and cheese, then breaded and pan fried until crispy.

Prep Time10

Cook Time24

Total Time34

Course: Main Course

Cuisine: Spanish

Servings:

Calories: 616kcal

Author: Lauren Skardal

Ingredients

2 cups panko
¼ cup parmesan cheese, freshly grated
¼ teaspoon salt
2 large eggs
1 teaspoon milk or water
4 boneless pork chops
4 slices ham
4 slices muenster cheese
2+ tablespoon extra virgin olive oil
lemon slices optional

Instructions

In a medium shallow baking dish or bowl, combine the panko, parmesan cheese, and salt.
In a medium bowl whisk the eggs and milk or water.
Trim any excess fat on the boneless pork chops. Cover the meat with parchment paper and using a meat hammer, tenderize the pork chops until they become quite thin and roughly double in surface area.
Place one slice of ham and one slice of cheese on top of the piece of pork, trimming any excess cheese or ham as needed. Roll the pork around the ham and cheese tightly. I find it is better to roll the pork along the longest length. This creates a thinner flamenquin which cooks faster, and more evenly.
Coat the rolled pork in the egg, allowing any excess to drip off. Then place it in the dish with the panko and press the panko into all sides.
Bring a large sauté pan to medium heat (if using an electric stove this would be a “4” on a scale of “1-4”). Add a couple of tablespoons of olive oil to the pan. Allow to warm through for 30 seconds. Add the pork and allow to cook undisturbed for 3 minutes.
Continue to cook the pork all three remaining sides for 2-3 minutes on each side. You can fit 2-3 flamenquines on the pan at one time, but do not crowd the pan.
To serve, slice each flamenquin in ¾ inch slices and serve with slices of lemon.

Notes

Parmesan: I recommend grating fresh parmesan rather than buying the pre-grated version.

Muenster Cheese: This is a salty melty cheese, perfect for a dish like this. However, you can use any mild melty cheese, like Monterrey jack cheese.

Egg Mixture: Adding just a small amount of milk or water to the egg mixture helps to thin it out slightly, which helps it to coat the meat better.

Rolling the Pork: Roll the flamenquin along the longest edge. This creates a thinner, longer flamenquin which cooks faster and more evenly.

Serving the Pork: Cut into ¾ -1 inch thick slices. Be sure the pork is fully cooked before serving.

Nutrition