Flamenquins with cheese, egg, and green onion filling
Description
The recipe won't take much time. Stuffed pork cutlets are a wonderful dish, perfect for any occasion, whether a holiday or an ordinary day. I suggest a modernized cutlet recipe. Serve hot.
Instructions
- 1
Step 1
For the filling, boil the eggs hard, cool them, and finely chop. Add finely chopped green onions, grated cheese (about 50 grams), mustard, and a little chili pepper. Season with salt and mix well.
- 2
Step 2
Pound the pork thinner by placing the meat slices in a bag to avoid making a mess in the kitchen.
- 3
Step 3
Place a thin slice of cheese on each pork chop, then top with a spoonful of onion filling.
- 4
Step 4
Roll it into a tight roll.
- 5
Step 5
Beat the eggs with salt and black pepper, adding a little chili flakes.
- 6
Step 6
Prepare a breading station by placing flour and sifted breadcrumbs into separate plates. Roll each roll first in the flour, then dip completely into the egg, and coat in the breadcrumbs.
- 7
Step 7
Fry the flamenquines in well-heated oil until golden brown on all sides, carefully turning them with tongs to avoid damaging the breading. Place them seam-side down on the skillet.
- 8
Step 8
Place the finished flamenquines on paper towels to remove excess grease. Serve the hearty flamenquines with fresh vegetables, salads, and herbs.