Cachopo de Jamón Ibérico, Gouda y Queso Azul
A juicy veal steak stuffed with Iberian ham, Gouda and blue cheese, breaded and fried, served with golden potatoes and blistered Padrón peppers.
Equipment
Ingredients
Main ingredients
veal steak (raw)
2 piece
Iberian ham (sliced)
150 g
Gouda cheese (sliced)
100 g
blue cheese (crumbled)
100 g
egg (raw)
2 piece
wheat flour (dry)
100 g
panko breadcrumbs (dry)
150 g
Sides
potato (raw)
2 piece
Padrón peppers (raw)
200 g
extra virgin olive oil (liquid)
500 ml
salt
5 g
black pepper
2 g
Instructions
Prepare the veal steaks
Flatten the veal steaks and season with salt and pepper.
Assemble the cachopo
Layer Gouda, Iberian ham and blue cheese between the two steaks and seal the edges.
Bread the cachopo
Coat the assembled steak first in flour, then beaten egg, and finally panko breadcrumbs.
Fry the potatoes
Dice the potatoes and fry them in plenty of oil over medium-high heat.
Fry the Padrón peppers
Fry the washed Padrón peppers in a pan with a little olive oil over medium heat.
Fry the cachopo
Fry the breaded cachopo in the same oil used for the potatoes over medium-high heat until golden on both sides.
Serve
Plate the fried cachopo with the potatoes and peppers. Serve immediately.
Original recipe
Storage
Best eaten fresh. Leftovers can be reheated but the coating may lose crispiness.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.