MINI CACHOPOS


Recipe Picture
Board

12 double veal steaks of around
50g each (butterflied), preferably haunch

 

6 slices of serrano ham

 

6 slices of mature cheese or cheese for melting

 

Salt

 

Pepper

 

200 g breadcrumbs

Mild olive (0.4) or sunflower oil for frying

 

Cocktail sticks for holding the cachopos together

 

12 padrón peppers (optional)

 

120g wheat flour

 

3 eggs

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 MAKING 


Step 1

1

Beat the eggs in a bowl. Put the flour and breadcrumbs on small plates or trays.

Step 2

2

Open and season the steaks. Place a piece of ham on one side and cheese on the other and cover over with other half of the steak. Squeeze the borders together well to seal.

Step 3

3

Coat the cachopos in the flour, then beaten egg and finishing with the breadcrumbs. A cocktail stick can be used to ensure it is well sealed.

Step 4

4

Heat the oil in a deep frying pan, which should not be too hot to ensure that the cachopo cooks through. Submerge the cachopos and cook for 2 to 3 minutes. Set aside on absorbent kitchen paper.

Step 5

5

It can be served with some padrón peppers fried in the same oil. Set aside on absorbent kitchen paper and sprinkle with salt.

Step 6

6

Place the cachopos on a tray and serve the fried peppers alongside.


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