600 gr of marinated pork loin.
150 gr. of Iglesias Round Iberian Ham
150 gr. of sandwich cheese.
Salt and pepper.
The loin fillets are cut in book, making a cut in the middle of the fillet without reaching
to finish cutting. We open the fillet like a book and tamp it to stretch it a little more. Place Iberian ham and a slice of cheese on top. Roll it all up and roll it in egg and breadcrumbs.
We fry it and when it is ready, we cut the cylinder into two halves, we can present
on a potato chip.