Meat rolls - flamencoins

1. Stage

For cooking you need a whole piece of pork loin. It is desirable not to use other meat. Peel our piece of meat from the foils.

2. Stage

Cut almost all the way through a piece of meat a little less than 1 cm thick.

3. Stage

We cut it off and open it like a book.

4. Stage

Then the meat is slightly flattened with the flat side of the hammer (without teeth).

5. Stage

One cooking TV show recommended using a rolling pin. :) In general, the meat is not beaten off, but only stretched, flattened to a thickness of about 0.5 cm.

6. Stage

Trim the protruding pieces, give the shape of a rectangle.

7. Stage

Put in a container and pour wine for 3-4 hours, you can add seasoning for meat. Do not salt!

8. Stage

After the time has passed, take out the meat, put a small piece of jamon (Parma ham, raw ham) and (optionally) cheese on top. Roll it up, then roll it in flour, then in egg, then in breadcrumbs.

9. Stage

The ready rolls should stand for about 15-20 minutes to let the breading stick better.

10. Stage

Then fry in olive oil on all sides over medium heat until browned.