San Jacobos

Ingredients for 6 servings:

• 12 slices of cooked ham
• 6 slices of cheese (e.g. Gouda or Emmental)
• 2 eggs
• n. B. Flour
• e.g. breadcrumbs
• n. B. Oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 28 minutes

Spanish Cordon Bleu variation, also known as Tapa

For this recipe, shaped ham, with square slices, is ideal. Top half of the ham slices with a slice of cheese each and cover with another slice of ham. Cut the filled slices into rectangles (I cut about 5 x 5 cm) and coat them first in flour, then in the beaten egg, and finally in the breadcrumbs. Make sure you don’t miss the four edges. Place the plate with the breaded slices in the freezer for about 10-15 minutes (no longer). Heat enough oil in a pan and fry the slices until golden brown on both sides, about 1 to 1.5 minutes per side. Then place them on a paper towel to absorb any excess fat. If the slices aren’t cut into small pieces, they are also often eaten in Spain as a main course with vegetables and potatoes (fries). The smaller version is served as a tapa.