Spanish Cuisine

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Cuisine Category
Spanish

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Food Safari

Key Ingredient
Bread
Cheese
Egg
Flour
Pork
Thyme

Food Category
Meat

Saint Jacob

Cuisine: Spanish Servings: Serves 4 Created by Frank Camorra

San Jacobo - Spanish version of cordon bleu

Ingredients

4 pork loin medallions (150gr each)
Thyme leaves
4 slices jamón
4 slices mahón cheese

Flour for coating
2 eggs, lightly beaten
Bread crumbs made from day-old bread
Oil for frying

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Preparation

Cut through the middle of each medallion and open out like a little book. Flatten slightly with a meat mallet. Season with a little salt and some of the thyme leaves. Top with jamon and cheese. Close over and seal by lightly tapping with a meat mallet.

Dust lightly with flour, dip into beaten egg and then coat with the breadcrumbs. Preheat oven to 180C.

Pan fry gently on both sides then finish in the oven for about 10 minutes until cooked through. Drain on paper towel and serve on top of some of the Asadillo (See recipe under Vegetable dishes).

Spanish Restaurants

Displaying 10 of 218 Spanish Restaurants.

Restaurant		Suburb
1.	Raquel's Spanish Kitchen	Darlinghurst
2.	Legends	Manuka
3.	Cafe Gaudi	Phillip
4.	Moorish Cafe	Darwin
5.	Rhino Bar	South Townsville
6.	Alegria	Sunshine Beach
7.	Cafe Barcelona	St Kilda
8.	De Los Santos	Fitzroy
9.	Robert Burns Hotel	Collingwood
10.	Alhambra	Manly

12 Jul 2010 03:27 AEST

Nathan

Melbourne

Mahon cheese?

Hey guys where can you get ma'hon cheese in melbourne?

29 Mar 2009 12:46 AEST

Chris Wong

Singapore

San Jacobo - Spanish version of Gordon Bleu

Melted cheese oozing from the piece of fried & baked pork lion looked gorgeous and tempting. However, I enjoyed watching the preparation of the salad with tomato, coriander leaves, and baked capsicum, onions and garlic. What is considered as moderate oven temperature for baking for the veggies?

05 Feb 2009 12:57 AEST

Tim

Gymea

Easy - and delicious

I have made this several times - always found it easy and delicious - although making the little books is a challenge

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