Aljomar Iberico breaded presa

Published : 04/29/2021 12:04:51
Categories : Recipe Aljomar


  • 500 g ALJOMAR Iberico pork presa
  • 4 eggs
  • 200 g flour
  • Olive oil for frying 

For the breading

For the salad

  • 200 g cooked green beans
  • 8 quail eggs
  • Black sesame seeds
  • 1 Granny Smith Apple
  • 50 g corn salad
  • Sprig of chervil
  • Sliced almonds
  • Lemon zest

For the vinaigrette

  • 1 teaspoon Dijon mustard
  • 6 T light olive oil
  • 2 T Sherry vinegar
  • Salt


Bring the Iberico presa to room temperature and cut into thin slices, about 0.5cm. Prepare the breading using three bowls, one for the flour, the second for the lightly beaten eggs, and the third containing a mix of breadcrumbs, grated parmesan, almond flour and finely chopped Iberico ham. 

Coat the fillets in the following order: flour, egg and breadcrumb, parmesan, almond flour, Iberico ham mixture. Heat the olive oil, without letting it get to a smoking point. To test, toss a piece of bread into the skillet and when it begins to fry, the oil will be at the correct temperature. Deep fry the breaded fillets for 30 seconds, allowing the coating to acquire a nice golden colour while the meat remains juicy and pink inside. 

Serve with the green bean salad. 

For the salad 

Rinse and cut the green beans, boil in water with a pinch of salt and bicarbonate soda for 12 minutes. Immerse in ice water immersion, drain well and set aside. Boil the refrigerated quail eggs for 2 minutes then immerse in ice water. Peel the eggs, brush with melted butter and coat with the black sesame seeds. 

Prepare the salad with the green beans, seasoned with the vinaigrette, the chervil, corn salad, thinly sliced apple, sliced almonds and the coated quail eggs. Finally, zest the lemon over the salad and sprinkle with the mustard vinaigrette. 

For the vinaigrette 

Place the Dijon mustard in a small bowl. Add a dash of salt and the vinegar, whisk together to dissolve the salt. Drizzle in the olive oil. Continue whisking to emulsify the vinaigrette.

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