Cachopo Recipe—The Ultimate Spanish Delight

The cachopo recipe is an Asturian classic, with a crispy golden-brown crust surrounding its filling. It is Spain’s equivalent to the Italian schnitzel or French cordon bleu, but with an Asturian twist. Two large non-veg item fillets are sandwiched with bread, ham, and cheese and then fried in butter. If you are looking for a real, full-flavored meal, this cachopo recipe is worth trying. Here, in this article, we are going to present you step-by-step instructions on how to make the cachopo recipe.

History and Origins of Cachopo Recipe

Cachopo has been a favorite dish in Asturias for centuries, originally created as a quick way to make do using leftover ingredients. Over time, it gained popularity and became a staple of Spanish cuisine, with variations found in different regions.

Ingredients for Cachopo Recipe

For the Cachopo:

Quantity	Ingredient
2 large	any, non-veg item fillets (sirloin or rump)
4 slices	Serrano ham or Iberian ham
4 slices	Cheese (Manchego, Cabrales, or melting cheese)
To taste	Salt and black pepper
2	Eggs (for breading)
1 cup	All-purpose flour
1 cup	Breadcrumbs (panko or regular)
As needed	Olive oil (for frying)

For the Sides (Optional):

• Fried potatoes or French fries
• Roasted red peppers
• Fresh salad with a light vinaigrette

Step-by-Step Instructions

Step 1. Prepare the Non-Veg item Fillets

1. Place any non-veg item fillets and pound them gently with a meat mallet to thin them out and make them tender.
2. Season both sides with salt and black pepper.

Step 2. Assemble the Cachopo

1. Put one fillet on a clean surface.
2. Layer two slices of Serrano ham on top.
3. Add two slices of cheese, covering evenly.
4. Put the second any non-veg item fillet on top, making a sandwich.

Step 3. Bread the Cachopo

1. Dredge the prepared cachopo in all-purpose flour, ensuring an even coat.
2. Dip it in beaten eggs, fully covering it.
3. Roll it in breadcrumbs, pushing gently to have them stick.

Step 4. Fry to Perfection

1. Heat a large amount of olive oil in a large pan over medium-high heat.
2. Pan-fry the cachopo for approximately 3-4 minutes on both sides until golden, crispy, and well done.
3. Take out and set aside to drain excess oil on a paper towel.

Step 5. Serve and Enjoy

1. Serve hot with fried potatoes, roasted red peppers, or a fresh salad.
2. Serve with a glass of Asturian cider for a genuine experience.

Tips to Make the Best Cachopo Recipe

1. Use any non-veg item: Use sirloin or a tender cut to get the optimal texture.
2. Don’t be stingy with the cheese: the melty cheese pull is one of the greatest aspects of this dish.
3. Bread well: A crunchy breading will hold everything together when frying.
4. Keep oil temperature: Too hot, it burns; too cold, it soaks up oil and gets soggy.

Variations of Cachopo Recipe

1. Chicken Cachopo: Replace any non-veg item with chicken breast for a lighter option.
2. Fish Cachopo: Replace with white fish fillets for a special seafood version.
3. Vegetarian Cachopo: Replace non-veg with eggplant slices and a veggie-based cheese.

Conclusion

Cachopo recipe is an authentic Asturian treat, uniting crunchy texture and full flavor with every bite. It’s a perfect meal for a fulfilling dinner or celebratory meal, with a hearty blend of non-veg, ham, and cheese. Either you employ the classic approach or try some varieties; the cachopo recipe will surely awe. Accompany it with proper Spanish sides and a chilled beverage for an exceptionally memorable meal. Do attempt to make this simple but rich dish at home and discover why cachopo is Spain’s comfort food.

How did you like our cachopo recipe? Let us know by commenting.

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