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Loading...A signature tapa from Córdoba, these golden fried rolls wrap thin pork cutlets around slices of jamón serrano, then bread and fry them until shatteringly crisp outside and juicy within. Served hot with a squeeze of lemon, they are the ultimate bar snack or light supper across southern Spain.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 rolls
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 8 gSaturated Fat
- 18 gCarbs
- 1 gFiber
- 1 gSugar
- 38 gProtein
- 720 mgSodium
- 480 mgPotassium
- 180 mgCalcium
- 3 mgIron
- 2 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the rolls
- 4 thin pork loin cutlets (about 4 oz / 110 g each)
- 4 slices of jamón serrano
- 4 thin slices of Manchego cheese (optional)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 1 cup plain fine breadcrumbs
For frying and serving
- 1 cup olive oil, for shallow frying
- 1 lemon, cut into wedges
- 2 tbsp chopped flat-leaf parsley
Directions
- Place each pork cutlet between two sheets of plastic wrap and pound with a meat mallet to an even 1/8-inch thickness; season both sides lightly with salt and pepper.
- Lay a slice of jamón serrano (and a slice of Manchego, if using) across each cutlet, then roll tightly from the short end and secure with 2 toothpicks placed crosswise through the roll.
- Set up three shallow bowls: flour, beaten eggs, and breadcrumbs. Coat each roll first in flour (shaking off excess), then in egg, then press firmly into breadcrumbs to coat all sides.
- Heat the olive oil in a heavy skillet over medium-high heat to 350°F (175°C); the oil should be about 1/2 inch deep.
- Carefully lower 2 rolls into the oil and fry, turning occasionally, for 6–8 minutes total, until deep golden brown and the pork is cooked through (internal temperature 145°F / 63°C).
- Transfer the fried rolls to a paper-towel-lined plate and let rest 3 minutes; remove toothpicks before serving.
- Serve hot, sliced into pinwheels if desired, with lemon wedges and a sprinkle of parsley alongside crisp patatas fritas or a green salad.
Cook’s Notes
- Pound the pork thin enough to roll without tearing — about 1/8 inch is ideal.
- Toothpicks or kitchen twine are essential for keeping the rolls from unrolling in the hot oil.
- Maintain oil at 350°F (175°C); too cool and the rolls absorb oil, too hot and the breading burns before the pork cooks.
- Traditional Cordoban serving is with fried green Padrón peppers and a glass of fino sherry.
- For an extra-flavorful version, spread a thin layer of garlic-parsley paste on the cutlet before adding the ham.
