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Asturian 'Cachopo'
15 June 2021 @ 13:17

Veal "Cachopo" is an Asturian recipe that consists of a breaded fillet of veal which is stuffed with cured serrano ham or cured beef "cecina", and cheese which is normally a variety typical of this autonomous community, such as cabrales, but you can use any cheese you prefer. It would effectively be the same as a typical Schnitzel but stuffed. If you go on vacation to Gijón or Oviedo, you mustn't leave without trying it! But until then, you can prepare it at home ... What you will need is a couple of very thin veal fillets and, if possible, try and get large long ones. If you go to your local butcher they will normally be able to cut you the perfect fillets. Veal is what is normally used, either rump or silverside cuts, but if you prefer a 'beefier' fillet feel free to get aged meat, just make sure they are thin cuts. 

The full ingredients to make Asturian Cachopo are as follows:

   

               Serrano Ham                                                                  Cecina

 

 

2 very large thin beef steaks -  normally rump steak or silverside cuts - in Spain, 'Cadera'. (If you have a meat hammer or a rolling pin, tenderize the meat and thin it out if it is too thick)
Some slices of Serrano ham or cured beef Cecina.

Cheese slices - whichever variety you prefer
Flour, egg and breadcrumbs
Salt and freshly ground black pepper
Extra Virgin Olive Oil

 

 


 

Steps to take:

1.- Season the beef fillets (be careful, don't add too much salt to them than the cheese and the ham or cecina, whichever you decide to use, already have salt and it could become too salty)

2.- Spread out one of the fillets on a cutting board and cover it with the cheese of your choice cut into very thin slices. On top of the cheese add the slices of Serrano ham or Cecina, until it is completely covered. Then place another veal fillet on top. It basically looks like a sandwich with the meat acting as the bread. 

3.- Carefully pick up the whole piece and place it on a plate or dish with flour. Turn it over so the meat is covered in flour, then repeat the process with beaten eggs and finally with breadcrumbs. A little trick is to let it rest in the fridge for 1 hour so that all the ingredients cling together well. 

4.- Heat up plenty of olive oil to 170-180ºC. Enough to completely cover the Cachopo. After two or three minutes, when it is golden brown, remove it from the oil and place it on some absorbent kitchen paper before serving.

Enjoy!



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