Spanish stuffed pork

    Spanish stuffed pork

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    About this recipe: Pork escalopes, Manchego cheese and ham make a very tasty combination. Called flamenquines in Spanish, serve with a green salad for a super Spanish meal!

    Serves: 4 

    • 500g pork escalopes
    • 50g dry-cured ham, such as Jamon Iberico
    • 4 to 6 slices Manchego cheese
    • 125g dried breadcrumbs
    • 1 egg, beaten
    • extra virgin olive oil, for frying

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Using a mallet or rolling pin, flatten the pork escalopes to an even thickness, about 3mm. Layer each escalope with the ham and then the cheese. Roll the escalopes and tuck in the ends so that they're secure.
    2. Cover the rolls in beaten egg, then dredge in breadcrumbs.
    3. Heat about 1cm of olive oil in a frying pan. Once hot, but not smoking, place the pork rolls in the oil and cook on all sides till nice and brown.


    In Spain this recipe is generally prepared with pork, but you could also use beef or chicken. Iberian ham is the best choice for the stuffing, but you could use another dry-cured ham instead.


    Spanish stuffed pork - Flamenquines recipe -
    Spanish stuffed pork - Flamenquines recipe -
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