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Cachopo

Are you feeling hungry? Really, really, hungry? Then keep on reading, because we ́re going to share a recipe perfect for starving meat lovers! It is called Cachopo, and you will probably need a good siesta after eating it.

Cachopo recipe
Cachopo is typically served in Asurias.

Cachopo is traditionally served in Asturias. It´s kind of similar to the Cordon bleu, the Karađorđeva šnicla in Serbia, or to the famously known Schnitzel.

If you have been around that region, you probably know that they serve huge portion sizes. I mean really, really huge. But the good thing about cooking it at home is that you can control the size of your portions, so if you find that the quantity of food in this recipe is too much for you, you can just make it smaller. 

We used Jamón Serrano to prepare our Cachopo recipe (you can find this version under the name of Chachopo Serrano) , however you can substitute them with regular ham. 

Cachopo recipe

Cachopo Recipe

A perfect recipe for starving meat lovers.
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Asturian, spanish
Servings 2 people
Calories 624 kcal

Ingredients
  

  • 4 Veal steak fillets of about 120 grams each.
  • 4 Slices of jamon serrano. You can substitute them with regular ham.
  • 8 Slices of cheese. Choose your favourite one.
  • Flour
  • Breadcrums
  • 2 Eggs
  • Olive Oil
  • Salt

Instructions
 

  • To give you an idea of what we’re going to do, picture that we are going to make sandwiches.  But instead of bread, we’re going to use veal fillets. Easy peasy. 
  • Take one of the fillets and smash it with a stone or a hammer (if you don't have one, you can use the bottom of a thick glass, but be careful!). Now do the same with the second fillet.
  • Lay a slice or two of cheese on top, covering it completely. Add another layer of jamón serrano. Alternatively you can use normal ham.
  • Place the second fillet on top. If you are going to make more than one Cachopo, use two fillets with similar dimensions. Press the borders with a fork, closing the interior of both fillets as much as possible. Some people use a toothpick to pierce both fillets to ensure that they will stay closed during the next couple of steps. 
  • Prepare an assembly line with three plates. Place flour in the first one, whisk a couple of eggs in the second one, and add some breadcrumbs into the third. Brush your Cachopo carefully following this order (flour, egg and breadcrumbs) on both sides. The perfect balance is when your Cachopo is entirely covered in breadcrumbs, but the layer is as thin as possible, so that it will absorb less oil.
  • Pour plenty of oil in a big frying pan over medium-high heat. We want the oil to be hot, but not too hot because that would mean our Cachopo would be burnt on the outside and raw on the inside. Fry your Cachopo for about 2-3 minutes on each side.
  • Remove it and place it on a paper towel, to release the extra grease. Serve with some french fries or peppers.

Nutrition

Calories: 624kcalCarbohydrates: 1gProtein: 66gFat: 38gSaturated Fat: 19gCholesterol: 421mgSodium: 578mgPotassium: 897mgSugar: 1gVitamin A: 739IUCalcium: 423mgIron: 3mg
Keyword Asturias, Cachopo Asturiano, Cachopo Serrano, Meat
Tried this recipe?Mention @tipsandtapas or tag #tipsandtapas!

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