Cachopo (Spanish Stuffed Meat)
Cachopo is a traditional Spanish dish, particularly popular in the Asturias region. This hearty meal consists of filled and breaded beef cutlets, often stuffed with cured ham and cheese. Cachopo is a dish often served at family gatherings or festive occasions, providing an unforgettable culinary experience for everyone. The dish's crispy exterior and juicy, flavorful interior are in perfect harmony.
Ingredients for this recipe
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Preparation Steps
1
Gently pound the beef cutlets to make them thin and even. Season both sides with salt and pepper.
2
Place a slice of cured ham and a slice of cheese in the center of each beef cutlet. Fold the meat over to completely enclose the filling. Carefully press the edges to seal them, preventing them from opening during frying.
3
Prepare the breading station: place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
4
Dredge each stuffed meat cutlet in flour, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs.
5
In a large skillet, heat the vegetable oil over medium-high heat. Fry the meat, flipping occasionally, until golden brown on both sides (about 3-4 minutes per side).
6
Transfer the fried meat to a paper towel-lined plate to absorb any excess oil.
7
Serve the Cachopo with a fresh salad, fried potatoes, or steamed vegetables. Garnish with finely chopped fresh parsley.
