del Lince Ibérico
Declared historic center
of cultural interest
Born in Andujar at the beginning of the forties, his name is due to the well finished and presented after its correct elaboration. It is composed of a pork tenderloin steak, it can also be veal, macerated, which wraps a strip of well-cured ham, breaded and fried. It is therefore something genuine of this place between Madrid and Seville that has continued to be a place of passage for travelers and passersby who have sought in this city their hospitality and cordiality.
pork tenderloin fillets of 150 grs.
6 strips of serrano ham
On the work table spread the steak, macerate it, season, put the ham strip with the steak, trying to tighten so that it becomes a body and does not open when frying.
Beat the eggs very well, dip the flamenquin in the egg and pass it through the breadcrumbs twice. The breadcrumbs before will have been prepared by mixing parsley and the minced garlic.
Once done you should leave in the fridge for at least 24 hours to consolidate and not open when frying.