At a glance: Prep 30 min · Cook 25 min · Total 55 min · Serves 4 (2 cachopos) · Difficulty: medium
Cachopo is a specialty of Asturias, in northern Spain: two large, thin veal cutlets wrapped around Serrano ham and melting cheese, breaded and fried until the crust is golden and the cheese runs when you cut it. It is a big dish made for sharing, normally cut in wedges at the table. This version is built for a home kitchen and finishes in the oven so the center is hot and the cheese is fully melted.
Ingredients
For the cachopos (makes 2 large):
- 4 large veal or beef top round cutlets, about 6 oz each (1½ lb total), sliced thin
- 4 oz Serrano ham, thinly sliced (our boneless Cortijo de Canata Serrano block can be sliced thin)
- 6 oz melting cheese, thinly sliced: Tetilla is a mild, buttery option from Galicia
- Salt and black pepper
For the coating and frying:
- ¾ cup all-purpose flour
- 3 large eggs, beaten
- 2 cups fine dry breadcrumbs
- 2 to 3 cups olive oil or neutral oil for shallow frying (about 1 inch deep)
To serve:
- Oven fries or french fries
- Roasted or fried red peppers
- Lemon wedges
Instructions
- Pound the cutlets. Place each cutlet between plastic wrap and pound to about ¼ inch thick, making sure the cutlets come in matching pairs. If the cutlets are small, overlap two pieces to build each layer.
- Season lightly. Sprinkle with a little pepper and a small pinch of salt. The ham and cheese are already salty.
- Build the cachopos. Lay one cutlet on a board. Cover it with half of the ham and half of the cheese, leaving a 1 inch border. Place a second cutlet on top and press down firmly to seal. Fold or pinch the edges, and secure with toothpicks if needed. Repeat for the second cachopo.
- Chill. Refrigerate the cachopos for 15 minutes so the layers hold together.
- Preheat the oven to 375 °F (190 °C) and line a baking sheet with a rack.
- Coat. Dust each cachopo with flour, dip in beaten egg, then press firmly into breadcrumbs, covering the sides too. For extra crunch, repeat the egg and breadcrumbs for a double coat.
- Fry. Heat about 1 inch of oil in a large skillet over medium to 340 °F (170 °C). Fry one cachopo at a time for about 3 minutes per side until golden. Use two spatulas to turn it carefully.
- Finish in the oven. Transfer to the rack and bake for 8 to 10 minutes, until the cheese has melted and the veal is cooked through (145 °F / 63 °C).
- Rest and cut. Let rest for 3 minutes, remove toothpicks and cut in wedges. Serve right away with fries, peppers and lemon.
Tips
- Get the thickness right. Thin cutlets are the trick. They cook in the time it takes the crust to turn golden. If the veal is thick, it will overcook before the center is ready.
- Build a good seal. The cheese should be well inside, away from the edges. Press hard and use breadcrumbs to plug gaps.
- Do not skip the oven finish. Frying alone browns the crust faster than the cheese melts. A short bake gets you the molten center.
- Choose a good melting cheese. In Asturias cachopo is often made with regional cheeses. At home, Tetilla or a young Manchego works well.
- Fry in olive oil. In Spain olive oil is the traditional frying fat. A moderate-quality oil is fine for frying; save your robust extra virgin for finishing salads, such as Palacio de los Olivos Picual.
- Rest before cutting. The cheese sets slightly and does not flood the plate.
Variations
- Chicken or pork cachopo: replace veal with thin chicken or pork cutlets. Chicken should reach 165 °F (74 °C).
- With roasted red pepper: add a layer of roasted red pepper strips with the ham.
- Mushroom and spinach: a vegetarian-leaning filling can replace the ham, using the same cheese.
Serving
Cut the cachopo in wedges at the table and serve it with french fries and sweet peppers, as it is eaten in Asturias. A glass of Asturian dry cider fits the plate; a young Rioja red or cold beer works too.
Quick FAQ
Can I use pork instead of veal?
Yes. Thin pork loin cutlets make a good cachopo. Cook to 145 °F (63 °C).
Can I make cachopo ahead of time?
Assemble and bread it up to a day ahead, cover and refrigerate. Fry and bake just before serving. You can also freeze it uncooked, after breading.
Can I bake it without frying?
You can bake at 425 °F for 25 to 30 minutes, flipping once, after drizzling with olive oil. The crust will be less crisp than fried.
Where to find the ingredients
Get Serrano ham, cheese and olive oil from our Serrano ham, Spanish cheese and olive oil collections.