Today we bring you a traditional Asturian recipe that you will surely have tasted. Known throughout our country, and that eating a good cachopo is a delight... although you have to have a lot of courage to eat it whole! LOL.
Ingredients for 2 servings:
- 2 sliced veal fillets type book (to be able to fold later)
- 4 slices of Serrano ham
- 4 slices of Edam cheese
- 4 slices of Emmental cheese
- Salt
- Ground black pepper
- 1 egg
- Wheat flour
- Bread crumbs
- Olive oil
Recipe:
- Soften the fillets with a mallet (if you can not use the handle of a mortar or some hard utensil with which you can stretch and refine the fillets) and sprinkle salt and pepper.
- In one of the halves of each fillet, place 2 slices of edam cheese.
- Place 2 slices of Serrano ham on top and, finally, 2 slices of emmental cheese.
- Close the filet as if it were a book.
- Pass them in flour and then pass it through beaten egg.
- Finally, roll it in bread crumbs.
- In a large frying pan with plenty of olive oil, fry each cachopo until golden brown on the outside but well done inside (about 2-3 minutes per side approximately).
- Place it on absorbent paper to remove excess oil.
Bon appétit!
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