Spanish · Dinner
Crispy Pork Loin with Jamón Serrano
Cordoban Flamenquin
Cordoban pork loin pounded thin and rolled around jamon serrano, breaded in panko, deep-fried golden, sliced into rounds and served with lemon wedges and aioli.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
580Calories
38gProtein
32gFat
28gCarbs
1gSugar
1gFiber
820mgSodium
110mgChol
Goes well with
Belgian dubbel aleBelgian dubbel ale — A crisp, refreshing...
local
Montilla-Moriles amontilladoMontilla-Moriles amontillado — A refresh...
international
Instructions
1
Prep
Slice each pork loin lengthwise into 2 escalopes, pound between cling film to 5mm thick. Lay jamón across surfaces, season with salt and pepper, roll tightly, secure with toothpicks. Set up three shallow plates with flour, beaten eggs, and panko breadcrumbs. Mince garlic, stir into mayonnaise with 2 tsp lemon juice for aioli.
2
Build
Roll each of the 4 pork logs in flour, shake off excess, dip in egg letting drips fall, press firmly into panko to coat evenly on all sides.
3
Bloom
Heat olive oil in a deep heavy skillet over medium-high to 175°C. Test with a panko crumb—it should sizzle immediately and turn golden in 15 seconds.
4
Fry
Lower breaded pork rolls into hot oil in batches if needed to avoid crowding, fry 5–6 minutes total turning every 90 seconds until deep golden on every side and internal temperature reaches 65°C at centre.
5
Rest and plate
Lift onto paper towels with a slotted spoon, rest 2 minutes. Slice rolls into 2cm rounds, arrange on plates with aioli dollop and lemon wedges. Finish with chopped parsley.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless pork loin
- 60g (2.1 oz) jamón serrano
- 2 large eggs
- 60g (2.1 oz) plain flour
- 120g (4.2 oz) panko breadcrumbs
- 600ml (2 1/2 cups) extra-virgin olive oil
- 2 lemons
- 2 garlic cloves
- 60g (2.1 oz) mayonnaise
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley