Cachopollo in Air fryer

Enjoy this recipe on how to make Cachopollo in an air fryer. Very tasty cachopolopollos recipe, a different version of cachopo

Ingredients

• 8 thin chicken breast fillets
• 1 little sriratcha sauce
• 1 little Dijon mustard
• 4 slices of semi-cured cheese
• 8 slices of Serrano ham
• 2 eggs
• Salt
• Breadcrumbs
• Wheat flour
• Olive oil
.

Steps

1. Beat the eggs with a pinch of salt.
2. Flatten the fillets, if you don’t have a meat masher, put a sheet of baking paper over each fillet and beat it with a closed fist, this will make the fillets even thinner. Do the same with all of them.
3. On one of the fillets put some sriracha sauce, spread it with a spoon, add a pinch of salt and some ground thyme.
4. On another fillet spread some Dijon mustard.
5. Place the Serrano ham on the fillet that had the sriracha sauce, put the slice of cheese on top.
6. Take the other fillet and put it on top, with the mustard on the inside.
7. Bread the cheeks, roll them in flour first…. pat them on a board to remove the excess flour and at the same time fix the jousting…. then dip them in the beaten egg, drain them and dredge them in breadcrumbs.
8. Preheat your air fryer for 5 minutes at about 190º.
9. Spray the kettle corn with a little oil spray on both sides, place them in the fryer tray and cook for 10 minutes at 165ºC
10. Open the fryer, turn the kettle over, close and cook for another 10 minutes at a higher temperature, 195ºC
Serve and enjoy!

Chef’s Recommendations

TIP: Put the breaded cornichons in the freezer for about 15 minutes, so they won’t open up later and they will be crispier when you fry them in the air fryer.They are great with a little salad or some piquillo peppers.