Chicken flamenquines, an easy recipe for the whole family
Last Updated on
Total: 22 min Diners: 2
As typical as salmorejo or oxtail, there is no Cordoba (Spain) without a mosque but also without flamenquines. Today’s recipe is not 100% yours because we substitute pork for chicken, but it is true that we get a delicious juiciness by using the thighs of the same. When we think of flamenquines, we quickly think of san jacobo, but also of hake bella easo, cachopo and cordon bleu. In fact, it is a stuffing of ham and cheese, which in this case we are going to do with chicken on the outside but in reality purists would do it with very thin pork tenderloins.
I like to use the thigh or thigh of the chicken for these purposes because it is very tender and juicy, much more than the breast, and I also like to add some seasonings to the meat of the same to have a little more joy. We could even marinate the meat in the fridge overnight with spices.
Spicing well is important to make it thin, although I like it a little thicker and that are a few flamenquines of championship. Inside I opt for very thinly sliced ham and sliced cheese, I like Havarti. Come on, what I also use for a mixed sandwich.
How to make chicken flamenquines
Ingredients
. Boneless skinless chicken thighs, 2 pc York ham, 60 g Havarti cheese, 4 slices Eggs, 2 pc Bread crumbs, 100 g Salt, c/s Thyme, 1 tsp Black pepper, 1/2 tsp Olive oil for frying, abundant
Step 1
Place the chicken thigh between two sheets of plastic wrap and splice until thin. With the help of a rolling pin or a heavy, smooth surface you can. When it is thinner, add salt, pepper and thyme on both sides.
Step 2
When we have a fairly uniform fillet, if you use thigh is more complicated than with breast so you can always cut with a knife the thickest areas, place the ham all over the meat, a layer that covers completely and that will wrap the cheese well.
Step 3
Now we also put the cheese slices, taking into account that they can not be up to the edge, they have to be the heart of our flamenquines. We could put whatever we want inside, for example a majada of nuts, a little truffle pesto, sobrasada or quince jelly are some ideas that come to mind.
Step 4
Roll the chicken thigh fillet into a roll and press to make it compact. We help ourselves with some toothpicks for this and also with the plastic wrap itself. The toothpicks will be the way to tie the meat so that it is well rolled up.
Step 5
Beat the two eggs with the help of a fork or a few rods vigorously. Dip the flamenquines in beaten egg and bread. Repeat the process so that there is a double layer of breading and thus ensure that the cheese stays well inside and does not crumble.
Step 6
When we have the breaded flamenquines we will have to fry them in hot oil, but not too much so they are not too raw inside. About three minutes on each side so that it does not burn. You will have to turn them from time to time and when we see that they are browning and the outer layer is crispy we can gradually remove the toothpicks, being careful not to burn ourselves.
Step 7
Remove each flamenquín to absorbent paper and if we see that they have browned too quickly take to the oven preheated to 180 ºC for 5 minutes so that the chicken meat is cooked completely. Serve better sliced because it looks much more attractive and accompanied by chips, salad or mayonnaise. or whatever you like!
