Spanish Fillet San Jacobo Recipe
Discover a delicious Spanish tapas for Fillet San Jacobo recipe- a savory delight that combines tender fillet, ham, and cheese.
Ingredients
- 6 Iberian pork fillets
- 2 slices of turkey or ham per
- 2 slices of tasty cheese
- Salt
- White pepper
- Flour
- 2 eggs
- Bread crumbs
Instructions
- Tenderizing the meat is essential for a melt-in-your-mouth experience.
- Seasoning with white or black pepper and salt builds layers of flavor.
- Choosing the right sausage adds personal flair to the dish.
- Cheese with higher protein content binds flavors and adds texture.
- Chilling for half an hour lets flavors mingle before frying.
- Deep-fry over medium-high heat for 5 minutes achieves a golden-brown finish.
- Transferring to the plate marks the rewarding end of a culinary journey.
Notes
- Start with high-quality ingredients, especially the fillet and cheese. Opt for fresh, tender fillet and flavorful cheese to enhance the dish's overall taste.
- Use a meat hammer to tenderize and flatten the fillet slices. This helps in cooking and ensures the fillet is perfectly thin for the San Jacobo.
- After coating the fillet with egg, flour, and breadcrumbs, wrap it in plastic wrap and refrigerate for about an hour. This step helps the coating adhere better and makes deep frying easier.
- Maintain a moderate frying temperature. Avoid frying at too high a temperature, as this could burn the outer layer while the inside remains undercooked. A medium heat level ensures even cooking and a crisp outer layer.
- Choose a melting cheese like mozzarella or gouda. The cheese should have a mild flavor that complements the taste of the fillet without overpowering it.