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A Chicken or Veal Roll Tapa - Málaga

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A Chicken or Veal Roll Tapa - Málaga

Postby Alexandria » Fri Sep 22, 2017 5:17 pm

For sailors coming from the stormy Atlantic, Málaga is like a warm embrace .. The harborside and historic quarter are chockful of Taverns and Tapas Bars.

Here is a quick little treat ..

Chicken or Veal Rolls:

2 Tblsps fresh parsely minced
2 garlic cloves minced
4 half inch thick boneless breasts of chicken or chicken cutlets
6 thin slices of Iberian Ham or Prosciutto or Spinach leaves & sundried tomatoes & fresh goat cheese
2 large eggs lightly beaten with 2 tsps of whole milk
1 cup of chick pea flour or 1 cup of bread crumbs
Spanish Extra virgin olive oil to sauté with

1) Combine the parsley and garlic in a glass bowl ..
2) Place the cutlets between 2 sheets of wax paper and using a mallet, pound the cutlets to 1 / 4 inch thickness.
3) Slice each cutlet into 5 x 3 inch rectangles and top each with either the ham or the spinach & sundried tomatoes ( can also add fresh goat cheese or feta ) and sprinkle the parsley mixture on top and roll up each of the cutlets. Secure with metal toothpick type tiny skewers or similar and dip into the egg milk mixture.
4) Now dust with the chickpea flour ( I do not use bread crumbs in this dish ) and prepare the Evoo in a médium size skillet to depth of one inch.
5) Heat the Evoo and add the rolls and sauté until Golden and cooked through approx 12 minutes.
6) Drain on paper towelling and cut the rolls cross wise into 1 inch wide slices ..


Absolutely a lovely little tapa récipe which was given to me many years ago during a tour ..

Have a lovely weekend ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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