Cachopo
Cachopo is a classic dish in Asturias, Spain, comprising two large veal fillets sandwiched with Cabrales cheese and Serrano ham. The fillets are pounded thin, then sealed, breaded, and fried until crispy and golden. It is very similar to the concept of escalope. It's a hearty and indulgent meal accompanied by potatoes. The name "cachopo" combines "cacho," meaning large or chunky, with "opo," derived from "opus" (Latin for work), emphasizing its role as substantial and filling.
Ingredients
2 large veal fillets, about half inch thick each
Sliced serrano ham
Sliced Cabrales cheese
All purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for coating
Salt and pepper, to taste
Olive oil, for frying
Elaboration
Prepare the fillets - Lay out the veal fillets and season them with salt and pepper on both sides
Assemble the Cachopo - Place slices of ham and cheese on one of the fillets, covering it evenly. You can use as much ham and cheese as you prefer. Carefully place the other fillet on top to sandwich the filling.
Secure the Cachopo - Use toothpicks to secure the edges of the fillets together, ensuring that the filling stays inside
Coat the Cachopo - Dredge the entire cachopo in flour, shaking off any excess. Dip the cachopo into the beaten eggs, ensuring it's coated all over. Then coat the cachopo with breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
Fry the Cachopo - Heat olive oil in a large frying pan over medium-high heat. Carefully place the cachopo in the hot oil and fry until golden brown and crispy on one side, about 3-4 minutes. Carefully flip the cachopo and fry the other side until golden brown and the cheese inside is melted, another 3-4 minutes.
Serve - once cooked and crispy, remove the cachopo from the pan and place it on a cutting board. Remove the toothpicks and slice the cachopo into thick portions. Serve immediately while hot, accompanied by potatoes.
Good to know…
- Be cautious when frying the cachopo to ensure it cooks evenly and doesn't burn.
- Adjust the filling ingredients according to your preferences; some variations include adding roasted red peppers or other vegetables along with the ham and cheese.
- Serve cachopo with a squeeze of lemon juice for added flavor if desired.
