Flamenquin – Veal with pancetta and serrano

Preparation Time: 2h 10min Cooking Time: 15min For 4 persons


The original recipe from Córdoba. Fried marinate veal, serrano ham and panceta rolls. Literally translates as "small flamenco dancer”.

Recipe method:

  1. 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.
  2. Wrap the escalope and put into a bowl with a bottle of white wine. Let it marinate for almost two hours.
  3. 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.
  4. Dip the rolls first into flour, then some beaten eggs and, finally, breadcrumbs. Ensure they are well coated.
  5. 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.
  6. 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
Serrano Ham
3 free-range eggs, beaten
100g white breadcrumbs
White wine