Cachopo Clásico

Go to Image Classic Cachopo

Serves 4 people:
4 fillets of Asturian Beef (open book style)
4 slices of Serrano ham
4 slices of creamy melting cheese
Olive oil
Salt and pepper (to taste)

  1. Season the fillets with salt and pepper to taste, leave them open and stuff them one by one with a slice of ham and a slice of cheese. When everything is ready, close the fillets.
  2. Beat the egg and put some flour in a bowl and some breadcrumbs in another. Dredge the stuffed fillets in flour, egg and breadcrumbs, pressing the edges well to seal them and prevent the cheese from coming out when frying.
  3. Heat plenty of oil in a frying pan so that it covers them well when frying, making sure the oil is very hot so that they brown on the outside, but the inside remains juicy.
  4. Remove from the frying pan and drain on kitchen paper and they are ready.
  5. When it is time to plate them, they can be served with any type of garnish: chips and roasted peppers, lettuce and tomato salad, sautéed mushrooms or mushrooms, grilled vegetables..., or with some type of sauce, such as cider sauce, Cabrales sauce, tomato sauce, etc...
Un truco interesante para que a la hora de freír no se estropeen los cachopos, es unirlos con palillos; eso sí, recordando quitarlos una vez fritos.