Cachopo Asturiano

Go to Image Asturian Cachopo
  • 2 fillets of Asturian Beef PGI
  • 4 thin slices of Asturian cheese
  • 4 thin slices of Iberian ham
  • 100 gr white flour
  • 2 free-range eggs
  • 200 g breadcrumbs
  • Salt
  • Pepper
  • Olive oil

Season the two Asturian veal fillets with salt and pepper to taste. Place one fillet on top and spread the cheese on top (2 slices). Then place the Iberian ham (4 slices) and another layer of cheese (2 slices), finishing with another fillet of Asturian veal.

Press the sides of the fillets well and carefully dip them in flour, then in beaten egg and finally in breadcrumbs. Fry in plenty of very hot oil. When it is golden brown on one side, turn it over so that it is crispy on both sides.

Serve with chips and peppers.

Espaldar nuestros filetes. Secar bien el cachopo después de frito. Utilizar carne de calidad como Ternera Asturiana IGP.