Recipe for breast flamenco


The Cordoba flamenco They are a roll of pork fillet, which is usually accompanied by potatoes, mayonnaise and lettuce.

One of the dishes I tasted the most (which I didn’t do) when I lived in Cordoba for five years was flamenco from Cordoba. Roll of pork fillet stuffed with ham and Serrano cheese, beaten in egg and breadcrumbs and then fried in oil.

[alert type=white ] In Cordoba it is normal to be served flamencoin with lots of french fries, mayonnaise and a little lettuce. But since we are preparing the summer campaign, we only have a salad.[/alert]In addition, in this recipe for Cordoba flamenco, we have replaced pork fillet with Iberian secret.

Recipe for breast flamenco

Print a recipe

Recipe for breast flamenco

Recipe for breast flamenco

Votes: 0
Evaluation: 0

Rate this recipe!


  1. When we go to the butcher, we ask the butcher to take a fillet from each piece of Iberian secret.

  2. Once in our kitchen, we crush the fillets with a hammer or with our own hands.

  3. Season with salt and pepper. We put a slice of ham and 2 cheeses in each of the secret fillets.

  4. Roll into a roll, beat in beaten egg and breadcrumbs. We break a new time into egg and breadcrumbs, with the intention of making a double breading.

  5. We keep the Cordovan flamenco for two or three hours in the refrigerator before using it.

  6. Fry in a pan with oil and remove on absorbent paper.

  7. We serve Cordoba flamenco, accompanied by a little salad.

  8. These flamencoes from Cordoba are delicious and children will surely love them.

See also

Nougat Kulant


Thanks for reading.
David from 55000 Recipes