Chicken Flamenquin

Name: Chicken Flamenquin (Flamenquines de Pollo)
Yield: Serve 6 to 8 as a tapa, 4 as a light main course
Cuisine: Spanish
Ingredients: 4 thinly sliced skinless, boneless chicken breast halves (scaloppine-cut, about 1 pound total); Coarse salt (kosher or sea); Coarse salt (kosher or sea); 3 fat garlic cloves, coarsely chopped; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 1 large egg, beaten in a shallow bowl; Olive oil, for frying; 4 wide, thin slices serrano ham or prosciutto (1 to 2 ounces); 4 piquillo peppers (from a can or jar), split and opened like a book, or 2 roasted red bell peppers, cut in half; Coarse salt (kosher or sea); 4 wide, thin slices serrano ham or prosciutto (1 to 2 ounces); 4 logs easy-melting cheese, such as Fontina, each about 3 inches long by 1 inch wide by ½ inch thick; About 1 cup dry white bread crumbs, or more if needed; 4 piquillo peppers (from a can or jar), split and opened like a book, or 2 roasted red bell peppers, cut in half; 4 logs easy-melting cheese, such as Fontina, each about 3 inches long by 1 inch wide by ½ inch thick

Flamenquines de Pollo

Preparation info

Serve
6 to 8
as a tapa

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Classic flamenquines (Andalusian fried pork and serrano ham rolls) tend to be a bit pig-intensive and hefty. Not this updated chicken version, which I tasted in the Andalusian city of Osuna. Normally the rolls are layered with only ham and chopped parsley and garlic, but here they are made brighter and moister by the addition of piquillo peppers and luscious melting cheese. Sliced, the rolls turn into delicious, colorful pinwheels that can be served as a tapa or a light luncheon dish

Ingredients

Europe
Spain
Osuna
Starter
Lunch
Main course
Mediterranean

Ingredients

Method