Meat

Spanish sandwich "Braskada"


Ingredients for the preparation of a Spanish sandwich "Braskada"

  1. Pork chop (raw tenderloin with a fat thickness of not more than 5 millimeters) 200 grams
  2. Jamon (jerky pork ham) 2 slices
  3. Tomato 1 piece (large)
  4. Romano salad 1-2 sheets
  5. Onion 1 piece
  6. Chicken egg 1 piece (large)
  7. Baguette 1/2 pieces
  8. Olive oil to taste
  9. Salt to taste
  10. Ground black pepper to taste
  • Main ingredients: Pork, Onion, Tomato
  • Serving 1 serving
  • World CuisineItalian Cuisine

Inventory:

Kitchen knife - 2-3 pieces, Cutting board - 2-3 pieces, Paper kitchen towels, Kitchen hammer, Bowl - 2-3 pieces, Cooker, Frying pan with lid, Kitchen spatula, Plate - 2-3 pieces, Large flat plate

Cooking a Spanish sandwich "Braskada":

Step 1: prepare the ingredients.


We cut about 200 grams of fresh pork tenderloin, rinse a piece under cold running water, dry it with paper towels, put it on a cutting board and beat it off with a kitchen hammer so that its thickness decreases to 1 centimeter. We transfer the meat to a plate, sprinkle salt and black pepper on both sides to taste and leave it in this form on 7-10 minutes.

In the meantime, peel the onion. We wash it with Romano salad and a tomato under running water, then dry it with paper kitchen towels, take turns of vegetables on a chopping board and chop. Tomato cut into rings or half rings, onion - straws, lettuce cut into 2 halves, shred in large pieces or leave whole.

On a clean board, cut a couple of slices from a dried ham with a new knife and transfer them to a separate bowl.

We cut the baguette in parallel into 2 equal parts, and then 1/2 along, as a result, a couple of halves should be obtained. After that, lay out on the kitchen table the remaining products that will be needed to make a sandwich.

Step 2: prepare the Spanish Brasquada sandwich.


Now put on a medium heat pan and pour 2-3 tablespoons of olive oil into it. When it warms up, dip the pork tenderloin soaked in spices and fry it on both sides to a golden or dark brown crust. The degree of readiness is adjustable to taste, some like meat with blood, others dried.

Then we transfer it to a small plate, add a little oil to the pan, put the chopped onion and fry it for 2-3 minutes.

As soon as it is browned, we send the vegetable to a separate bowl. We put a chicken egg in its place and cook the usual fried eggs, and at the end we cover the pan so that the yolk is steamed, now it will not spread.
We transfer the fried eggs to a clean plate and start preparing the baguette: either fry it in the same oil as the previous products, or dry it in the oven, microwave, grill, or as you like.

After all the ingredients have been prepared, you can begin to form a sandwich. Put lettuce leaves on one of the baguette parts. On top of them are tomatoes.

Then onion, fried pork (carbonade), a couple of slices of pork ham (jamon), egg fried and cover it all with the second part of the baguette. If desired, the filling layers can be interchanged.

Step 3: serve the Spanish Brasquada sandwich.


The Spanish Brasquada sandwich is served immediately after being cooked warm. It is served on a large flat plate, on which, if desired, put a gravy boat with ketchup, mustard and mayonnaise.

This dish can also be supplemented with french fries and a salad of fresh vegetables. Enjoy delicious, unusual and at the same time simple food!
Enjoy your meal!

Recipe Tips:

- sometimes the baguette cuts are greased with butter and fried bread in a separate pan;

- An excellent substitute for olive oil - vegetable;

- instead of Romano salad, you can use Savoy cabbage;

- very often the jamon is replaced with ordinary ham or fried bacon;

- Tomatoes can be blanched, peeled from them and then cut;

- a set of vegetables is unprincipled, a fresh bonus is a fresh cucumber or radish rings.