 A cachopo, as served in the
Asturias region of Spain | |
| Place of origin | Asturian |
|---|---|
| Main ingredients | Veal with cheese, ham, bread crumbs |
Cachopo is a dish characteristic of Asturian cuisine. [1] It consists of two large veal fillets and includes ham and cheese, and typically has a side of french fries (known there as "patatas fritas"). The dish is eaten fried and hot after being breaded in eggs and breadcrumbs, and it is usually served garnished with potatoes, peppers, or mushrooms. [1]
The first evidence of the cachopo dish is from doctor Gaspar Casal, in the early eighteenth century. [2]
There are multiple variables of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc.
See also
- Cordon bleu (dish)
- Karađorđeva šnicla
- Dishes à la Maréchale
- Chicken Kiev
- Breaded cutlet
- List of stuffed dishes
References
- ^ a b Simonis, Damien. Spain. Ediz. Inglese. Lonely Planet. ISBN 9781742203799. Retrieved 1 September 2016.
-
^
"El Cachopo Asturiano - Cachopo Asturiano". Cachopo Asturiano (in European Spanish). Archived from
the original on 1 September 2016. Retrieved 1 September 2016.
Algunos se lo atribuyen al doctor Gaspar Casal quien a principios del siglo XVIII buscó una manera de dar salida a filetes de mala calidad o poco frescos ya que cocinados de esta forma ganan mucho en cuanto a textura y sabor.