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Cachopo with Payoyo cheese

Cachopo with Payoyo cheese

KEYS

Main ingredient: Rump steak fillets
Dish: Second
Style: Home cooking
Atmosphere: From the grandmother
Time: 1 hour
Difficulty: Medium
People: 4

INGREDIENTS

  • 6 rump steak fillets
  • 250 gr of Payoyo cheese
  • 4 eggs
  • 100 gr of panko or breadcrumbs
  • 150 gr of mayonnaise
  • 150 gr of piquillo peppers
  • 1 clove of garlic
  • 2 tablespoons of olive oil
  • 1 teaspoon of sherry vinegar
  • Oil for frying

Elaboration

  • We need a thick steak and we are using a mallet to pound it.
  • Add some salt and pepper and fill it with Payoyo cheese and roasted piquillo peppers.
  • Now we cover it paying attention to the edges in order to keep the cheese inside.
  • Cover it with flour, egg and panko and fry it

Termination

  • We take our cachopo out and let it rest.

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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