Vida Recetas Editorial
Cachopo with piquillo peppers is an emblematic dish from Asturian cuisine, perfect for those looking for a hearty and flavorful meal. This filling of pepper, cheese, and serrano ham between two thin beef fillets, breaded and fried, is an ideal option for a family meal or a special occasion. Its preparation is simple, with easy difficulty, and the result is a dish that is juicy on the inside and crispy on the outside.
The combination of quality ingredients, such as semi-cured cheese and serrano ham, is enhanced by the sweet and slightly smoky touch of piquillo peppers. By stretching the fillets well and making cuts in the nerves, they are prevented from shrinking during frying, achieving a perfect cachopo. In addition, it is a versatile recipe: you can adapt it with other fillings or accompany it with a fresh salad or french fries.
Cook
30 min
Servings
4
With a kitchen rolling pin, we stretch the steaks well from which we have removed the fat from around them. With a knife we are making cuts in the nerves so that when frying they do not shrink. We left it finite. We salt and pepper.
We assemble by placing a veal fillet, on top of two open piquillo peppers, making a layer with them, then the cheese, the serrano ham and finally another fillet.
We hold with toothpicks (or we remove them before serving or we warn diners so that they do not prick themselves when eating).
We went through flour, egg and breadcrumbs in this order.
Fry in plenty of oil. Personally, I prefer sunflower oil for fried foods, although olive oil can also be used.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
