Spanish Stuffed Pork (Flamenquines)

    23 minutes

    Called "flamenquines" in Spanish, this dish hails from Andalusia. Thin pieces of pork are filled with Iberico ham and Manchego cheese, then coated in breadcrumbs and fried.

    4 people made this

    Serves: 2 

    • 500g thin boneless pork fillets
    • 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

    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Using a mallet or rolling pin, flatten the pork fillets to an even thickness, about 3mm. Layer each fillet with the ham and then a slice of cheese. Roll the escalopes and tuck in the ends so that they're secure.
    2. Dip the rolls in beaten egg then coat with 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.

    Watch a video of it being made…

    Spanish Stuffed Pork
    Spanish Stuffed Pork

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    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)