Cachopo Recipe
Cachopo is a main dish reflecting Asturian cuisine’s beauty. A crunchy deep-fried veal fillet outside, hiding layers of ham and melting cheese, it is undoubted that this dish will take you on a trip to Northern Spanish, enjoying the whole essence of this region.
Equipment
- Pan if you got wok in your kitchen, it would be really nice
- Plates
- Cooking Gloves
- Spatula
- Separate Dishes
- Knife
- Fork
Ingredients
- 2 veal tenderloin fillets
- 3 slices of jamón serrano
- Semi-cured manchego cheese
- 2 eggs
- Salt
- Pepper
- Olive Oil
- Flour
- Breadcrumbs
Instructions
- Seasoning the veal fillet with salt and black pepper
- Covering the fillet with ham and cheese
- Pressing another fillet in the seasoned and covered fillet
- Coating the fillets with stirred egg yolk, flour, and breadcrumbs
- Boiling the olive oil
- Frying each side of the fillet at medium heat until both of them are well-cooked
Notes
- Veal is known to be the best version of this dish. Have some slices of veal fillet if you have a chance, and of course, take the rawest and freshest.
- Any kind of ham and cheese is acceptable as soon as they are the freshest ingredients. In addition, the thinner the slices of cheese are, the tastier the dish is.
- Subtlety is essential. Therefore, remember to be as gentle as possible when coating the fillet with egg, flour, and breadcrumbs so as not to break the connection between ingredients.
- This dish reaches the highest quality when the cachopo is deep-fried. Adjust a suitable amount of olive oil when beginning to fry so that the eaters can enjoy the dish at its best.