Cachopos: Spanish style chicken fried steak
Servings: 4 people
Ingredients
- 8 boneless beef filets, sliced or pounded thinly (between a pound and a pound and a half)
- 4 slices of emmental or swiss cheese
- 4 slices dried beef (or other filling of your choice)
- 1 cup flour, seasoned to taste with salt, pepper and paprika
- 2 cups breadcrumbs
- oil for frying
Instructions
- Trim the visible fat from the meat and either pound or use a rolling pin to make the filets about 1/2 inch thick.
- Arrange a single filet on your work surface. Add the fillings, trimming to fit as necessary. Top with another filet. Press together and/or secure with toothpicks. Repeat for the remaining filets.
- Dip each cachopo in the flour, then the egg, then the bread crumbs. Arrange on a tray and let stand for 15 minutes or longer before frying. (At this point the cachopos can be stored in the fridge until time to cook.)
- Heat about half an inch of oil in the bottom of a large skillet. Heat until shimmering (about 350°F/180°C). Place one or two cachopos in the pan so they're not crowded. Fry them for 3 to 4 minutes per side or until the breading is golden brown and the meat has been cooked through. Drain on kitchen paper before serving.
Notes
If you're not a fan of frying in oil, you can bake these in a hot oven (425°F/220°C) for 10 - 15 minutes. The actual time will vary, depending on the oven and the thickness of the meat. Use cooking spray on the pan and on the tops of the cachopos and flip about halfway through the cooking time, spraying again with cooking spray. The golden color of the breading is a good indicator of doneness, but check with a thermometer (or cut into one) to ensure the meat is cooked through to your liking. You could also cook these in an air fryer. Set the temperature to about 380°F/195°C and cook for 10 - 15 minutes. As in the oven, the cooking time will vary and cooking spray will help the breading attain the nice golden brown color we all like.