There's something absolutely extraordinary about biting into a golden, crispy exterior that reveals layers of tender veal, smoky ham, and melted cheese hidden inside like a delicious secret. This Cachopo Recipe brings the authentic flavors of Asturias, Spain directly to your kitchen with traditional techniques that transform simple ingredients into a spectacular dish.
Whether you're exploring Spanish cuisine for the first time or craving the comfort of Asturian traditions, this stuffed veal fillet delivers restaurant-quality results that will transport you straight to the mountains of northern Spain with every single satisfying bite.
Why You'll Love This Recipe
This Cachopo Recipe transforms everyday ingredients into an impressive centerpiece that showcases the best of traditional Spanish cooking with surprising simplicity. The combination of tender veal, savory ham, and melted cheese creates layers of flavor that satisfy both comfort food cravings and sophisticated palates throughout any season. It's wonderfully versatile, working beautifully as a special occasion Dinner or weekend family meal when you want to create something memorable and authentic.
The crispy exterior contrasts perfectly with the juicy, flavorful interior, while the traditional Asturian preparation methods ensure you're experiencing this beloved dish exactly as it's meant to be enjoyed. Plus, the impressive presentation makes it perfect for entertaining guests who will be amazed by both the visual appeal and incredible taste of this Spanish culinary treasure.
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Ingredients
Here are the authentic ingredients that create this beloved Spanish dish from Asturias. These traditional components come together to deliver the genuine flavors that make cachopo so special in Spanish cuisine.
Customize servings easily using the recipe card.
Essential Ingredients
- 4 veal cutlets (6 oz each), pounded thin
- 8 slices Serrano ham or Jamón Ibérico
- 8 slices Manchego cheese or Cabrales cheese
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 3 cups panko breadcrumbs
- 1 cup vegetable oil for frying
- 2 tablespoons Spanish olive oil
- 1 teaspoon sweet paprika (pimentón dulce)
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Optional Add-ins
Feel free to customize with roasted red peppers, Spanish chorizo, or different cheese varieties for regional variations. Some families love adding a touch of sherry or white wine to the breadcrumb mixture for extra flavor depth.
Step-by-Step Instructions
Prepare the Veal Base
Place the veal cutlets between plastic wrap and pound them to ¼-inch thickness using a meat mallet, ensuring even thickness throughout for consistent cooking. Season both sides with salt, pepper, and sweet paprika, allowing the spices to penetrate the meat for at least 15 minutes at room temperature before assembly.
Assemble the Cachopo Layers
Lay one veal cutlet flat and place 2 slices of ham and 2 slices of cheese on one half, leaving a 1-inch border around the edges. Fold the other half of the veal over the filling, pressing the edges firmly together and using a meat mallet to seal the seams completely, creating a secure pocket that won't leak during cooking.
Create the Breading Station
Set up three shallow dishes with flour seasoned with garlic powder in the first, beaten eggs in the second, and panko breadcrumbs mixed with chopped parsley in the third. This traditional breading method ensures a perfectly crispy exterior that stays golden and crunchy throughout the cooking process.
What type of cheese is best for cachopo? Traditional cachopo uses Cabrales cheese from Asturias, but Manchego, Tetilla, or any good melting Spanish cheese works beautifully. The key is choosing a cheese that melts well and complements the ham's saltiness.
Bread and Fry Perfectly
Dredge each stuffed veal packet in flour, then egg, then breadcrumbs, pressing gently to ensure the coating adheres completely. Heat oil to 350°F in a large skillet and fry each cachopo for 4-5 minutes per side until golden brown and crispy, then transfer to a 375°F oven for 8-10 minutes to ensure the veal is cooked through and the cheese is fully melted. Let rest for 5 minutes before slicing to allow the juices to redistribute and the cheese to set slightly.
Pro Tips for Perfect Results
Temperature control is absolutely crucial for achieving that perfect golden crust while ensuring the veal cooks through completely without overcooking.
Use a meat thermometer to verify the internal temperature reaches 145°F for food safety and optimal tenderness.
Pound the veal evenly to ensure consistent cooking and easier folding without tearing the meat.
Seal the edges thoroughly to prevent the cheese and ham from leaking out during cooking, which would compromise both flavor and presentation.
For the crispiest coating, let the breaded cachopo rest for 10 minutes before frying to allow the coating to set properly.
Follow Aliana on Pinterest →Storage Instructions
Store leftover cachopo wrapped in the refrigerator for up to 2 days, though it's best enjoyed fresh when the coating is at its crispiest. Reheat gently in a 350°F oven for 10-15 minutes to restore some of the crispy texture without overcooking the veal.
Serving Suggestions
This cachopo recipe pairs beautifully with Spanish-style roasted potatoes, pisto manchego, or a simple green salad dressed with sherry vinegar. Serve it alongside traditional Spanish sides like padron peppers, garlic aioli, or roasted vegetables for an authentic Asturian feast.
It's perfect for special dinners, celebrating Spanish culture, or any time you want to create an impressive meal that showcases the rich culinary traditions of northern Spain. My family loves it with a glass of Spanish Tempranillo and crusty bread for the complete authentic experience.
Frequently Asked Questions
Can I use chicken instead of veal for this recipe?
Yes! Chicken breast works well as a substitute, though it won't be traditional cachopo. Pound it thin and follow the same preparation method for delicious results with a milder flavor.
How do I prevent the cheese from leaking out?
Seal the edges very well by pressing and pounding them together. Don't overfill, and make sure to leave adequate borders around the filling when assembling.
What's the best oil temperature for frying cachopo?
Maintain 350°F for optimal results. Too hot and the coating burns before the inside cooks; too cool and the coating becomes greasy rather than crispy.
Can I bake cachopo instead of frying?
While traditional cachopo is fried, you can bake at 425°F for 20-25 minutes, though you won't achieve the same authentic crispy texture that makes this dish so special.
More Amazing Spanish Comfort Food Recipes
If you're craving more authentic Spanish flavors that bring the warmth of traditional cooking to your table, these recipes deliver incredible taste with time-honored techniques:
Want more stuffed meat dishes? The Spanish chorizo recipe is smoky, spiced, and always a hit.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
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Best Cachopo Recipe
Ingredients
Equipment
Method
- Pound the veal cutlets between plastic wrap until they reach an even ¼-inch thickness.
- Season the meat with salt, pepper, and paprika to ensure the flavors penetrate deeply.
- Place ham and cheese on one half of each cutlet while leaving a distinct border.
- Fold the veal over the filling and seal the edges tightly with a meat mallet.
- Set up three dishes containing seasoned flour, beaten eggs, and parsley-mixed breadcrumbs respectively.
- Dredge each stuffed packet in flour, egg, and breadcrumbs until the surface is coated.
- Fry in hot oil at 350°F for 5 minutes per side until golden brown.
- Transfer to a 375°F oven for 10 minutes to melt the cheese completely.
- Rest for 5 minutes before slicing to allow the savory juices to redistribute.
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