Flamenquines

1 pound of 1/2-inch thick boneless pork loin chops (about 5 pork chops)

Salt

Freshly ground pepper

Thin slices of prosciutto ham

2 eggs

1 T. whole milk

11/4 C. almond flour

Olive oil for frying

Mayonnaise for serving

 

Trim excess loose fat from pork chops. Working with 1 pork chop at a time, place between 2 sheets of plastic wrap and pound into a 1/4-inch thick cutlet. Arrange the cutlets on a work surface and season with salt on one side, and pepper lightly on both sides. Cover each cutlet with a slice of prosciutto and roll lengthwise into a cylinder. In a shallow bowl, beat the eggs with the milk. Dip the pork rolls in the egg mixture, then in the almond flour, pressing on them lightly. Transfer to a plate until ready to cook. In a cast iron skillet, heat 1/4-inch of olive oil until shimmering. Test the heat of the oil by dropping a few bits of almond flour into the pan. If it fries up quickly without burning, you are ready to go. Add the pork rolls and fry over moderate heat, rotating every few minutes, until an instant-read thermometer inserted in the center registers 1550, about 5-8 minutes. Transfer the rolls to paper towels, cut once in the center on the diagonal. Serve hot, with a dollop of mayonnaise on the side.