Crispy Pork Flamenquín

Step 1

Place each pork cutlet between two pieces of plastic wrap and use a meat mallet or rolling pin to pound it flat until it is about 1/8-inch thick, like a thin sheet of paper.

Step 2

Lay one pounded cutlet on the cutting board with the smooth side facing down. Lay a small strip of jamón on top, then a small strip of cheese, leaving a 1-inch border all around the edges.

Step 3

Roll the cutlet tightly from one short end to the other, so the ham and cheese are wrapped inside. The roll should be about as thick as your thumb and 3 inches long.

Step 4

Repeat with the remaining three cutlets, filling and rolling each one the same way.

Step 5

Pour the flour into one shallow bowl, crack the egg into a second shallow bowl and whisk it with a fork until uniform and pale, and place the panko breadcrumbs in a third shallow bowl.

Step 6

Roll the first pork roll in the flour, coating all sides evenly and shaking off excess, until it looks dry and dusty.

Step 7

Dip the floured roll into the beaten egg, turning it to coat all sides completely and letting excess drip off.

Step 8

Roll it in the panko breadcrumbs, pressing gently so the crumbs stick to the egg. Make sure the entire surface is covered with crumbs.

Step 9

Place the breaded roll on a clean plate and repeat steps 6–8 with the remaining three pork rolls.

Step 10

Pour olive oil into a 10-inch skillet to a depth of about 1/4 inch and set the heat to medium-high. Wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 11

Carefully place the four breaded pork rolls into the hot oil. You should hear a loud, steady sizzle as they hit the pan.

Step 12

Cook without moving them for 2 minutes until the bottom is golden brown, the color of light caramel.

Step 13

Use tongs or a fork to gently turn each roll over and cook the other side for 2 minutes until it is also golden brown.

Step 14

Transfer the four cooked flamenquín rolls to a paper towel-lined plate to drain excess oil, about 30 seconds. Serve immediately while the cheese inside is still melted and warm.