Preparation

Cachopo:

We season the meat and the slices of ham. We place the minced ham and the cheese on top of the meat and fold it until its wrapped as a fillet. We vacuum seal it.

On the other hand, we scramble the egg and season it. We mix the panko, flour and breadcrumbs.

The cachopo is passed through the egg and submerged and then well covered with the breadcrumbs mix. We then drain it and fry it in a pot at 200ºC. Once it is fried, drain again, cut into pieces and serve.

Black garlic mayonnaise:

We peel the garlic and crush it together with the mayonnaise in a Thermomix, so that it emulsifies with the picual olive oil.

Plating:

The cachopo is plated and served with the black garlic mayonnaise.