Entree: Spain – Asturias – Cachopo (Large breaded and fried folded veal or beef cutlet stuffed with ham and melting cheese typical of Asturias)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 4 veal escalopes, approx. 6 oz (170 g) each
- 8 thin slices Serrano or jamón, approx. 4 oz (115 g) total
- 8 slices semi-firm melting cheese (Tetilla or Manchego-style), approx. 6 oz (170 g) total
- 1 cup (120 g) all-purpose flour for dredging
- 2 large eggs, beaten, approx. 100 g total
- 2 cups (180 g) plain breadcrumbs
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1/2 cup (120 ml) olive oil for frying plus extra as needed
- 2 tbsp (30 g) unsalted butter (optional, for richer frying)
- Lemon wedges for serving (optional)

Instructions

1. Prepare the escalopes: if very thin, leave as-is; if thicker, pound between plastic wrap to an even thinness about 1/8–1/4 in (3–6 mm). Season both sides lightly with salt and pepper.
2. Assemble two cachopos (one cachopo per two escalopes): place two escalopes side by side, layer half the ham slices and half the cheese over one escalope, then top with the second escalope and press edges to seal lightly. Repeat for the second cachopo.
3. Set up a dredging station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Dredge each assembled cachopo first in flour, then in beaten egg, and finally press into breadcrumbs to fully coat.
4. In a large skillet, heat 1/2 cup (120 ml) olive oil with 2 tbsp (30 g) butter over medium heat until hot. Carefully add one cachopo and fry 3–5 minutes per side, adjusting heat so the crust becomes golden and the interior warms through without burning the exterior. Fry the second cachopo, adding more oil if needed.
5. Transfer to a wire rack or paper-towel-lined plate to drain briefly. Let rest 2 minutes so cheese settles slightly, then slice into portions.
6. Serve hot with fries, roasted peppers, a simple green salad, and lemon wedges to brighten.