SPAIN

flamenquines

this is a recipe i saw mario batali making on oprah with gwyneth paltrow while i was at the gym. all three of those people annoy me, but the recipe looked good, so i made it the very next day, and it was fantastic! not the healthiest thing in the world, but a great friday night indulgence and a lot better than ordering crappy takeout. i served these as suggested, with grilled asparagus drizzled with olive oil and lemon, and french fries.

(for 2 people)
* 2 1/2-inch thick boneless pork loin chops
* Freshly ground pepper
* 2 thin slices of serrano ham (i used prosciutto)
* All-purpose flour , for dusting
* 1 egg
* milk
* dry bread crumbs
* Pure olive oil , for frying
* Mayonnaise , for serving (optional, i didn't use it)

Working with 1 pork chop at a time, place in a resealable plastic bag and pound into a 1/4-inch-thick cutlet. Arrange the cutlets on a work surface and season with pepper. Cover each cutlet with a slice of ham and, starting with the short end, roll tightly into a cylinder. Dust with the flour.

In a shallow bowl, beat the eggs with the milk. Put the bread crumbs in another shallow bowl. Dip the pork rolls in the egg mixture, then in the bread crumbs, pressing them on lightly. Transfer to a plate.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the pork rolls and fry over moderate heat, turning, until an instant-read thermometer inserted in the center registers 155°, about 5 minutes. Transfer the rolls to paper towels. Serve hot, with mayonnaise if desired.

The breaded pork rolls can be refrigerated overnight. Let return to room temperature before frying.