Cachopo

 

Hi there cocinero! It’s time to move to the north of Spain. Today I show you how to prepare a classic dish from Asturias: cachopo. Tender beef steaks, flavourful sheep cheese and jamón serrano. Crispy. Nothing else. Simply delicious. 

Don’t forget to send me a picture of your cachopo when you make it! ❤️ 


Serves: 2

Difficulty: I’m a little genius

 

INGREDIENTS

2 top rump beef steaks

80 g sheep cheese

80 g jamón serrano

2 eggs

100 g flour

100 g breadcrumbs

 

STEP BY STEP

To make sure the meat is tender put it in between two cling film layers and hit it with a meat mallet. Put salt and pepper at this step.

Add some slices of cheese.

Add jamón serrano.

Cover with the second steak and press the edges of both steaks together to avoid losing the filling.

Coat the cachopo in flour.

Coat with egg.

Coat with breadcrumbs.

Fry in a pan with olive oil until it is golden. Be careful when turning it around.

And your cachopo is ready. Enjoy cocinero!



2 thoughts on “Cachopo”

  • Made this for the first time and it was very delicious! Learned several things for the future…..use smaller pieces of meat to make handling easier, and perhaps cook at a slightly lower temp. But well worth the effort!

    • Hi Eric! Many thanks for your comment and sharing your thoughts 🙂 I’m very glad you liked it!
      Yes, indeed you are completely right, smaller pieces are more convenient when cooking at home. I don’t know whether you had the chance to travel to Asturias or if you have searched on the internet how cachopos are prepared in local restaurants but some of them are so enormous! You really need someone to share it with.
      Hope to see you soon around here!

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