Simple Spanish fare at its best! Pork escalopes are pounded thin, stuffed with Spanish dry cured ham and Manchego cheese, then rolled in breadcrumbs. Pan-fried till golden brown in extra virgin olive oil, this is a quick and easy dinner that pairs perfectly with a fresh green salad.
For authentic Spanish flavour, use Jamón ibérico – a dry-cured ham from Spain made from black Iberian pigs. If you can’t find this Spanish ham, in a pinch you can use any other dry-cured ham, such as Prosciutto or Parma ham.
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