Cachopo is a traditional Spanish recipe (from Asturias) for a classic dish of thin beef fillets with a ham nad cheese filling that are breaded on the outside and fried to cook. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Cachopo.
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Cachopo is a traditional Asturian dish made with two large beef fillets filled with ingredients like Serrano ham and cheese, then breaded and fried. A basic recipe involves seasoning the fillets, layering the filling, sealing them, and frying until golden brown.
A deliciously crispy, golden-brown dish consisting of thin veal or beef fillets stuffed with cheese and ham, then fried to perfection.
Ingredients:
4 veal or beef fillets (about 5mm thick)
4 slices of ham (preferably Serrano or Prosciutto)
8 slices of cheese (Cabrales, Gruyère, or Swiss)
120g of plain (all-purpose) flour
2 large eggs, beaten
100g of breadcrumbs (preferably panko for extra crunch)
1 tsp salt
1/2 tsp ground black pepper
Vegetable oil for frying
1 tablespoon fresh parsley (optional for garnish)
Method:
Begin by preparing the meat: Lay the veal or beef fillets on a cutting board and pound them gently with a meat mallet to about 5mm thick.
Assemble the cachopo: On each fillet, place a slice of ham and two slices of cheese. Fold the fillet over to encase the filling, pressing the edges together.
In three separate bowls, place flour, beaten eggs, and breadcrumbs. Season the flour with a pinch of salt and ground black pepper. Dredge each assembled fillet first in the flour, then dip in the egg, and finally coat with breadcrumbs.
Heat the oil in a large frying pan over medium-high heat. Once hot, carefully add the breaded cachopos, cooking them for about 3–4 minutes per side, or until golden and crispy.
Place the fried cachopos on a paper towel-lined plate to drain excess oil. Garnish with freshly chopped parsley if desired and serve immediately with your favorite sides, such as roasted potatoes, chops (fries) or a fresh salad.
