Prepare the Meat: If the meat slices are not thin enough, you can gently pound them using a meat mallet to get them to the desired thickness. Season them with a little salt and pepper.

Ham Layer: Place a slice of Serrano ham on each piece of meat. If you'd like, you can also place a slice of cheese on the ham.

Rolling: Start at one end and roll up the meat and ham (and cheese if using) into a tight cylinder. Use toothpicks to secure them if necessary.

Breading:

• In one bowl, beat the eggs.

• In a second bowl, place some flour for dredging.

• In a third bowl, put the bread crumbs.

• First, coat each meat roll in the flour, ensuring it's fully covered.

• Dip the floured roll into the beaten egg.

• Finally, roll the meat in the breadcrumbs so it's fully covered. Press the breadcrumbs onto the meat so they adhere well.

Frying:

• In a deep frying pan or skillet, heat enough olive oil over medium-high heat.

• When the oil is hot, gently place each breaded meat roll into the oil.

• Fry until golden brown on all sides, turning as needed.

Serving: Once cooked, remove the flamenquín from the pan and place them on a plate lined with paper towels to drain any excess oil. Remove toothpicks if you used them.

Serve hot, accompanied by a side of your choice like french fries, a light salad, or some roasted vegetables.