Flamenquin – Veal with pancetta and serrano
The original recipe from Córdoba. Fried marinate veal, serrano ham and panceta rolls. Literally translates as "small flamenco dancer”.
- Gently flatten each escalope with a rolling pin until uniformly thin and season lightly on both sides. Cut four cloves of garlic and parsley, and place them over the escalope.
- Wrap the escalope and put into a bowl with a bottle of white wine. Let it marinate for almost two hours.
- Cover the pieces with a slice of smoked panceta and enough Serrano ham to cover the escalope. Add some very thin sliced cheese. Roll them up and secure in place with a wooden cocktail stick.
- Dip the rolls first into flour, then some beaten eggs and, finally, breadcrumbs. Ensure they are well coated.
- Pour 300 ml of olive oil in a deep sauté pan or wide-based saucepan and heat it. Add the flamenquines rolls to the hot oil and fry for 7 minutes, turning them over frequently, until they are golden brown and cooked throughout.
- Drain briefly on kitchen paper. Serve on a plate with fries and salad.
Ingredients & Quantities:
4x150g veal escalopes
Olive oil, for shallow-frying
Plain flour, for coating
3 free-range eggs, beaten
100g white breadcrumbs