Recipe of Cachopo with piquillo peppers

Ingredients

• 8 veal steaks
• 8 whole piquillo peppers
• 4 slices of semi-cured cheese
• 4 slices of Serrano ham
• Salt, pepper
• 2 eggs
• Flour
• Breadcrumbs
• Sunflower oil
• Palillo

Directions

1. 1

   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.

2. 2

   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.

3. 3

   We hold with toothpicks (or we remove them before serving or we warn diners so that they do not prick themselves when eating).

4. 4

   We went through flour, egg and breadcrumbs in this order.

5. 5

   Fry in plenty of oil. Personally, I prefer sunflower oil for fried foods, although olive oil can also be used.