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.