Take the hip/rump of young bull fillets, place them on a flat surface and crush them with a mallet in order to make them thinner.
Then add a pinch of salt and a slice of Havarti cheese and Serrano ham on each fillet of beef. We roll it onto itself forming a cylinder that we tie with a wooden stick.
On the other hand, we beat the two eggs, add salt, place bread crumbs on another plate and proceed to breading them, first we pass them through the egg and then bread crumbs.
We prepare a pan with plenty of olive oil, and when it’s hot we add the flamenquines and fry them on both sides until they are golden brown, and draw them and place them in a tray with paper towel to remove the excess of oil.
You can serve them with what you like the most, roasted or fried potatoes, rice, green salad…your choice!
• 1 Martinez Loriente hip fillets package/ Young bull knuckles
• 200 gr. of Havarti cheese
• 100 gr. of Serrano ham
• Bread crumbs
• Olive or sunflower oil
• Two eggs