Córdoba pork and Iberian ham rolls
Thin pork loin slices rolled around Iberian ham, breaded and fried.
Active time40 min
Cooking25 min
Total1 h
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Ingredients
- 2 eggs
- 200 g sliced Iberian cured ham
- 600 g raw boneless pork loin
- 100 g fine breadcrumbs
- 50 g wheat flour
- 1000 ml olive oil for frying
- 2 g salt — optional
Preparation
Cut the pork loin into 12 thin slices. Place each between sheets of baking paper and flatten with a meat mallet. Cut the ham into strips. Divide between the pork slices and roll tightly around the filling. Season lightly with the optional salt.
200 g sliced Iberian cured ham600 g raw boneless pork loin2 g salt — optional- knife
- board
- baking paper
- meat mallet
Crack the eggs into a shallow bowl and beat. Put the flour and breadcrumbs in separate dishes. Coat the rolls in flour, then egg and finally breadcrumbs. Press gently to secure the coating.
2 eggs100 g fine breadcrumbs50 g wheat flour- dishes
- fork
Pour the oil into a deep saucepan and heat to 170 °C. Fry the rolls in uncrowded batches for about 8 minutes, turning, until golden and the pork cooked through. Drain on kitchen paper.
1000 ml olive oil for frying- deep saucepan
- cooking thermometer
- skimmer
- kitchen paper
Allergens
- Eggs
- Gluten
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration