Cachopo de Ternera Gallega
Two Galician beef fillets stuffed with ham and cheese, breaded and fried. A classic dish.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Cachopo, while not ancient, is a relatively modern dish that gained popularity in the mid-20th century, likely as a resourceful way to prepare beef. While its exact origins are debated, it's thought to be influenced by similar breaded and fried cutlet preparations found throughout Europe, adapted with uniquely Spanish ingredients and culinary sensibilities. The use of quality beef, such as Galician beef, highlights the regional pride in local produce.
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Cachopo is more than just a dish; it's a symbol of abundance and hearty eating, often shared amongst friends and family. It is a popular choice for celebrations and gatherings, reflecting the Spanish culture of communal dining and enjoying good food.
Regional Pride
The use of Galician beef highlights regional pride and the importance of quality local ingredients. It showcases the culinary heritage of Galicia.
Social Dining
Cachopo is often large and meant to be shared, encouraging social interaction and a sense of community around the table. It's commonly found on menus for groups.
Festive Occasions
It's a popular dish for celebrations and special events, symbolizing abundance and indulgence.
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Cachopo de Ternera Gallega offers a rich and satisfying combination of savory, salty, and rich flavors, delivered in a crispy, golden-brown package.
The dominant flavor is the rich, beefy taste of the Galician veal, prized for its tenderness and flavor. The salty and savory notes come from the cured ham (usually Serrano ham), which complements the beef beautifully. The melted cheese adds a creamy, smooth texture and a mild dairy flavor that binds the meat and ham together. The breading contributes a satisfying crunch and a slightly nutty flavor from the frying process.
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Beef Quality is Key
Use high-quality Galician veal for the best flavor and tenderness. The better the beef, the better the dish.
Proper Bread Crumbing
Ensure a thorough and even breading for a consistent crispy crust. Use a three-step process: flour, egg wash, and breadcrumbs.
Temperature Control
Maintain a consistent oil temperature during frying to ensure even cooking and prevent the Cachopo from becoming greasy. Around 175-180°C (350-360°F) is ideal.
Cheese Choice
Choose a cheese that melts well and complements the other flavors. Manchego or a similar semi-hard cheese is a good option.
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