Spanish cordon bleu

Spanish cordon bleu

Cachopo asturiano

By
From
Spanish Made Simple
Serves
4

It may sound ridiculous, but this has been the most on-trend dish for the last few years back in Spain. So, if you travel there, and not just in Asturias – I mean anywhere across the peninsula – order one. It is in essence a ‘cordon bleu’ – a fried, breadcrumbed steak wrapped in ham and cheese. As messy as it sounds, believe me, it’s worth the fuss!

Ingredients

Quantity Ingredient
4 tablespoons plain flour
100g breadcrumbs
2 eggs, BEATEN
4 rump steaks, Fat removed
4 slices smoked ham
4 slices cheddar
4 slices serrano ham
salt
freshly ground black pepper
olive oil, For frying

Method

  1. Spread out the flour on one plate, the breadcrumbs on another and tip the beaten eggs into a shallow bowl.
  2. Use a meat tenderizer or rolling pin to flatten the steaks as thinly as possible without breaking them.
  3. Take one of the flattened steaks and lay a slice of the smoked ham over one half. Lay a slice of cheddar on top and then a slice of the Serrano ham. Sprinkle with salt and freshly ground black pepper. Wrap the steak over the filling like you’re closing a book. Repeat until all of the steaks are filled.
  4. Take one steak and coat it first in flour, then egg and finally breadcrumbs. Repeat with the rest of the steaks.
  5. Heat some oil in a wide frying pan set over a medium heat. When the oil is hot, add the steaks to the pan and fry for 2 minutes on each side until perfectly golden. Drain any excess oil and enjoy while hot.
Tags:
Spanish
simple
weekday
tapas
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