Sullivan chef Allen Akmon's Spanish tapas


Posted on February 28, 2013 at 12:38 PM

Updated Thursday, Feb 28 at 12:41 PM

American Culinary Federation Southeast Regional Conference

March 1-4

Louisville Marriott Downtown

Learn more here.


Flamenquin Cordobes

Pork Loin Roulade with Cured Ham


6 ea. Pork Loin Cutlets (3/8 inches thick)

6 ea. Thin Slices Jamon Serrano

2 ea. Garlic Cloves, Minced

2 tbsp. Chopped Fresh Parsley

1 tbsp. Chopped Fresh Oregano

2 ea. Eggs, Lightly Beaten

1 tbsp. Olive Oil

Breadcrumbs and AP Flour, as needed

Salt and Freshly-Ground Black Pepper


1.      Lightly pound the pork cutlets to ½ thick, attempting to form a rectangle. Then season lightly with salt and pepper.

2.      Mix fresh herbs with garlic and 1 tbsp. olive oil, then rub mixture evenly over one side of the pounded pork cutlets.

3.      Place a slice of cured ham over each cutlet on the seasoned side and roll tightly from the short side of the rectangle, securing each roulade with a toothpick.

4.      Roll cutlets in flour, coating evenly and insuring that all excess flour is patted off. Next, coat with the beaten egg, then coat with breadcrumbs.

5.      Heat a large pan with ½ inch olive oil until a pinch of breadcrumbs sizzles in the oil. Add the roulades and cook until browned on all sides.

6.      Slice and serve.


Chimichurri Sauce


1 ½ cups Fresh Parsley

1 tbsp. Fresh Oregano

6 ea. Garlic Cloves

¾ cup Olive Oil

3 tbsp. White Wine Vinegar

1 tbsp. Kosher Salt

1 tsp. Ground Black Pepper


1.      Finely chop the fresh herbs and mince the garlic.

2.      Mix in remaining ingredients.