At a glance: Prep 25 min · Cook 15 min · Total 40 min · Serves 4 · Difficulty: easy
San Jacobos are two thin cutlets of pork loin sandwiching a slice of Serrano ham and melting cheese, then breaded and fried until crisp. They are a classic Spanish home dish that is easy to make and loved by adults and kids alike. The secret is thin meat, a good seal around the edges and oil that is hot enough to crisp the crust before the cheese leaks.
Ingredients
For the cutlets:
- 8 thin pork loin cutlets (about 1½ lb total), each about ¼ inch thick; or 8 thin chicken breast cutlets
- 4 slices Serrano ham (about 3 oz), such as our Cortijo de Canata Serrano ham ready-to-serve plate
- 4 slices melting cheese (about 4 oz): Spanish Tetilla, or a young Manchego DOP aged 3 months, thinly sliced
- Salt and freshly ground black pepper
For the breading and frying:
- ½ cup all-purpose flour
- 2 large eggs, beaten with 1 tbsp water
- 1½ cups fine dry breadcrumbs
- About 2 cups olive oil or a neutral frying oil (enough for ½ inch in the pan)
- Lemon wedges and fries or a green salad, to serve
Instructions
- Prepare the meat. Place each cutlet between two sheets of plastic wrap and pound gently with a mallet or rolling pin to about ⅛ to ¼ inch thick. Trim so that pairs match in size. Season both sides lightly with salt and pepper. Go easy on the salt: the ham and cheese are salty.
- Assemble. Lay four cutlets on a board. Top each with a slice of ham folded to fit, then a slice of cheese, leaving a ½ inch border. Cover with a second cutlet and press the edges firmly together so they seal. If you like, use a toothpick or two to hold each sandwich closed.
- Chill (optional but helpful). Refrigerate the assembled San Jacobos for 10 minutes. Cold sandwiches hold their shape and leak less cheese.
- Bread. Set up three shallow plates: flour, beaten eggs and breadcrumbs. Dredge each San Jacobo in flour and tap off the excess, dip it fully in egg, then press into breadcrumbs on both sides and along the edges for a complete coating. For an extra-crisp crust, dip again in egg and crumbs (a double coat).
- Heat the oil. Pour about ½ inch of oil into a large, deep skillet and heat over medium-high to about 350 °F (180 °C). A breadcrumb dropped in should sizzle immediately.
- Fry. Cook two San Jacobos at a time, about 3 to 4 minutes per side, turning once with tongs or a spatula, until deep golden. Do not crowd the pan or the oil will cool and the coating will soak it up.
- Check doneness. Pork should reach 145 °F (63 °C) inside. Thin cutlets will cook through in the time the coating browns.
- Drain and rest. Move to a rack or paper towels for 2 minutes. Serve hot with lemon wedges.
Tips for the best San Jacobos
- Pound evenly. Uniform thin meat cooks in the time it takes the crust to brown. Thick meat will burn on the outside before the center is done.
- Seal the edges. Pinch and press the borders and use breadcrumbs to cover any gaps. Any opening is an escape route for the melting cheese.
- Do not overfill. One slice of ham and one slice of cheese per sandwich is enough. More makes them burst.
- Pick a cheese that melts. Tetilla is the traditional-style melter with a mild, buttery flavor. A young Manchego melts well too, with more character.
- Keep the oil hot. Between batches, let the oil return to about 350 °F. Too cool and the crust is greasy; too hot and it browns before the cheese melts.
- Serve right away. San Jacobos are best the minute they come out of the pan, while the crust is crisp and the cheese is soft.
What to serve with them
In Spain we serve San Jacobos with french fries, a simple green salad and a squeeze of lemon, or with roasted red peppers. A few Spanish olives, such as our Jolca stuffed olives, make a good starter while the pan heats.
Quick FAQ
Can I use something other than Serrano ham?
Yes. Cooked ham works too and is what many families use. Serrano adds a deeper salty-savory flavor, so reduce added salt if you use it.
Why did my cheese leak out?
Usually from too much filling, edges that were not sealed or oil that was too cool. Chill the sandwiches before frying and press the edges together firmly.
Can I air-fry San Jacobos?
You can. Spray the breaded cutlets with oil and air-fry at 380 °F for about 10 to 12 minutes, flipping once. The crust will be lighter than deep-frying.
Make them with Spanish ingredients
Find everything for this dish in our Serrano ham and Spanish cheese collections.