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