Description
This authentic Spanish cachopo recipe features veal stuffed with ham and cheese, breaded and fried to golden perfection—pure Asturian comfort food.
Ingredients
Scale
Main Ingredients:
- 2 large veal fillets (or thinly sliced sirloin/top round)
- 4 slices turkey ham (or chicken ham)
- 4 slices semi-cured Manchego or melting cheese (Mozzarella or Havarti)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups breadcrumbs (Panko or fresh preferred)
- Salt and freshly ground black pepper
- Olive oil, for shallow frying
Optional Additions:
- Roasted red peppers
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Tenderize the Veal: Place fillets between parchment. Pound to ¼ inch thickness. Season with salt and pepper.
- Assemble: Layer one veal fillet with ham and cheese. Add peppers if using. Top with second fillet. Press edges to seal.
- Bread the Cachopo: Dip the stack in flour, egg, then breadcrumbs. Repeat egg and breadcrumb for a thicker crust.
- Chill: Refrigerate for 20–30 minutes to set coating.
- Fry: Heat olive oil in a skillet. Fry cachopo 3–4 minutes per side until golden. Drain on paper towels or a rack.
- Serve: Slice and serve hot with lemon wedges and garnish.
Notes
- Use turkey or chicken ham to keep it pork-free.
- Chill before frying for better crust.
- Sub Havarti or provolone for cheese.
- For gluten-free: use almond flour and gluten-free breadcrumbs.
- Freeze breaded cutlets before cooking for later use.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cachopo
- Calories: 685 kcal
- Sugar: 1g
- Sodium: 880 mg
- Fat: 42g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 195 mg