Flamenquín – fried pork and ham rolls with chips

Ingredients for 4 portions

• 500 gBoneless pork loin, 8 thin slices
• to tasteSalt
• to tasteBlack pepper
• 120 gProsciutto, 8 slices
• 2Eggs
• 120 gBreadcrumbs
• 1 dlOlive oil, for frying

On the side

• 1 kgPotato, floury
• 4 tbspMayonnaise

Method

1. Peel the potatoes and cut them into chips. Rinse in cold water and dry them thoroughly with a tea towel.
2. Pound the pork slices thin between two sheets of cling film and season with salt and pepper. Lay two slices side by side, overlapping slightly, to make a long strip, cover with two slices of ham and roll up tightly along the length into a long roll. Make four rolls.
3. Beat the eggs in a shallow bowl and put the breadcrumbs on a plate. Dip the rolls first in egg and then in breadcrumbs, pressing the coating on well.
4. Heat plenty of oil, about 3 cm deep, in a deep frying pan to 175 °C. Fry the chips in batches for 8–10 minutes, until golden. Drain on kitchen paper, salt and keep warm.
5. Fry the rolls in the same oil for 5–6 minutes, turning them, until golden and the pork is cooked through. Drain on kitchen paper.
6. Cut the rolls in half on the diagonal and serve with the chips and mayonnaise.

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