Veal Cachopo Recipe. Spanish cuisine for children

Veal Cachopo Recipe. Spanish cuisine for children

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Cachopo is one of the most traditional dishes of Asturian cuisine, in Spain, and very popular with children. It is like a cousin of Saint James. In addition, it is a very easy, rich and simple recipe to prepare, as well as economical. Basically, the cachopo consists of two breaded veal fillets stuffed with cheese and ham. offers us an ideal recipe not only for food but also for children's dinner. A juicy and crunchy recipe at the same time. You dare?

  • 2 fine veal fillets of the same size
  • 2 slices of cheese (edam, cheddar ...)
  • 2 slices of York or Serrano ham
  • Salt to taste

To batter:

  • 2 eggs beaten
  • 100 gr of wheat flour
  • 200 gr of breadcrumbs
  • Oil for frying

1. Season the veal fillets and reserve them.

2. In 3 different plates, arrange the flour, the beaten eggs and the breadcrumbs. Reserve.

3. Spread one of the fillets on the board and cover it with a slice of ham and a slice of cheese on top.

4. Cover the previous fillet with the other fillet, pressing on the edges so that the meats come together well and that the filling is inside.

5. Pass the cachopo first through the flour, then through the egg and finally through the breadcrumbs.

6. If you notice that they are not very well closed, you can use a toothpick to join the fillets, so that the filling does not come out.

7. Heat the oil in a frying pan and when it is relatively hot, add the battered fillet.

8. Cook the cachopo for about 2 or 3 minutes on each side or until golden.

9. Remove it from the heat and put it on an absorbent paper to remove the excess oil.

To accompany the cachopo, we recommend that you make some cooked potatoes, seasoned or fried, or a salad. Kids will suck their fingers, for sure.


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