Cachopo is a dish characteristic of
Asturian cuisine
Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.
Foods
Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass. Salmon are caught in Asturia ...
.
It consists of two large
veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
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.
The first evidence of the cachopo dish is from doctor
Gaspar Casal
Gaspar Roque Francisco Narciso Casal Julian (31 December 1681–10 August 1759) was a Spanish physician remembered for describing the Casal collar in pellagra.
Casal was born in Girona Catalonia, Spain to Federico Casal y Dajón and Magdalena Ju ...
, in the early eighteenth century.
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
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Cordon bleu (dish)
A ''cordon bleu'' or ''schnitzel cordon bleu'' is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork ''cordon bleu'' is made of veal or pork pounded thin and wrapped around a slic ...
*
Karađorđeva šnicla
Karađorđe's schnitzel ( sr, Карађорђева шницла/''Karađorđeva šnicla'') is a Serbian breaded cutlet dish named after the Serbian revolutionary Karađorđe. It is a rolled veal or pork steak, stuffed with ''kajmak,'' and then ...
* Dishes
à la Maréchale
''À la Maréchale'' ("marshal-style" in French) is a method of food preparation in haute cuisine. Dishes ''à la Maréchale'' are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated ''à ...
*
Chicken Kiev
Chicken Kiev (russian: котлета по-киевски, translit=kotleta po-kiyevski; uk, котлета по-київськи, translit=kotleta po-kyivsky),The common English name for the dish uses the transliteration "Kiev", derived from ...
*
Breaded cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''fil ...
*
List of stuffed dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oy ...
References
{{Beef
Asturian cuisine
Veal dishes