Cachopo asturiano de pollo

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Cachopo asturiano de pollo. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Cachopo asturiano de pollo is one of the most well liked of recent trending foods in the world. It's appreciated by millions daily. It is easy, it is fast, it tastes yummy. Cachopo asturiano de pollo is something which I've loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Cachopo asturiano de pollo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cachopo asturiano de pollo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cachopo asturiano de pollo is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cachopo asturiano de pollo estimated approx 20 minutos.

To begin with this recipe, we have to first prepare a few components. You can cook Cachopo asturiano de pollo using 4 ingredients and 5 steps. Here is how you can achieve it.

Típico de la región, bien sea de carne de Ternera o de Pollo, se suele rellenar con jamón y queso o bien con cecina y queso de cabra.

Ingredients and spices that need to be Make ready to make Cachopo asturiano de pollo:

1. Pechuga de pollo abierta y machacada con la piedra
2. al gusto Sal y pimienta
3. al gusto Relleno
4. Harina tamizada, huevo batido, aceite de oliva

Steps to make to make Cachopo asturiano de pollo

1. Preparamos el filete de pollo y lo salpimentamos, a continuación lo rellenamos con los ingredientes elegidos y con mucho cuidado vamos envolviendo la pechuga. Los pasamos por la harina tamizada y después por el huevo batido
2. En una sartén con abundante aceite (podemos mezclar oliva con girasol) freímos el cachopo, primero a fuego fuerte y una vez sellado bajamos la intensidad, de esta manera no se nos tostará en exceso y se hará perfectamente por dentro.
3. Colocamos sobre un papel absorvente.
4. Lo presentaremos con guarnición o patatas fritas.
5. Le va perfectamente una salsa con queso azul suave.

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