Flamenquin - Spanish Tapas #FoodieExtravaganza
Tapas are an integral part of Spanish cuisine with each region and town having a different take on their offerings. Meaning "small plate" tapas are similar to what Americans know as appetizers eaten before a meal or as a bar snack. They range from hearty fried pork like flamenquin to lighter offerings such as zanahorias alinadas, a marinated carrot salad. Other well known dishes are tortilla de patata, patatas brava, chorizo a la sidro, albondigas, and my personal favorite espinicas con garbanzo.
With so many amazing options, and World Tapas Day the third Thursday in June, Tapas was the perfect fit for this months Foodie Extravaganza. I hope you enjoy this crunchy and delicious recipe as much as the Pandemonium Family did and check out all the other wonderful dishes that everyone else made to celebrate with!
A couple notes on making this recipe. Make sure and start the oil heating before you prepare the pork to make sure it is at the right temperature. Secondly go lighter on the salt than you expect, both the ham and the cheese are quite salty on their own. Lastly, use a very sharp knife to cut these to keep from pulling the breading off as you slice.
3 pork chops
6 slices jambon ham or prosciutto
6 slices manchego cheese, very thinly sliced
Salt & pepper to taste
1/4 c. flour
2 Tbsp. water
1/2 c. panko crumbs
oil to fry
Place about 2-inches of oil in a thick bottom pot and start heating as you prepare the pork.
Lightly grease a small kitchen mallet and gently pound the pork chops to just under 1/4 inch thick. Season lightly with salt and pepper and top with 2 slices of the jambon and 2 slices of manchego. Repeat with remaining pork until you have three long rolls. Trim as needed so they fit in the pan.
Prepare three separate dishes, one with flour and 1/4 tsp. salt, one with the egg and water whisked together, and one with the panko crumbs.
Take the prepared pork roll and roll in the flour, then the egg mixture, and finally the panko crumbs.
Place the coated pork roll in your heated oil and fry until a dark golden brown. Remove from the oil to a wire rack and fry the remaining pork rolls. Allow to cool slightly before slicing.