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.
Easy to make and cook, While the initial flavour was ok, the meal had a strong waxy aftertaste that lasted a few hours. I would make again but use different stuffing ingredients. - 04 Sep 2012
This recipe is amazingly simple but so delicious - don't change a thing! - 06 Aug 2012 (Review from Allrecipes UK & Ireland)
Great flavours but make sure you buy escalops from the leg. - 05 Apr 2015 (Review from Allrecipes UK & Ireland)