...
Go Back
–+ servings
Sliced cachopo recipe revealing layers of savory ham and melted yellow cheese.

Best Cachopo Recipe

No ratings yet
Aliana Recipes
This crispy Asturian dish features tender veal stuffed with savory ham and melted cheese. My family requests this for special dinners because the golden crust hides a delicious, gooey surprise.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings:4 people
Course:Dinner
Cuisine:Spanish
Calories:850kcal
Cost:$25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 veal cutlets (6 oz each), pounded thin ¼-inch thickness
  • 8 slices Serrano ham Or Jamón Ibérico
  • 8 slices Manchego cheese Or Cabrales
  • 2 cups all-purpose flour For dredging
  • 4 large eggs, beaten For binding
  • 3 cups panko breadcrumbs For crispy crust
  • 1 cup vegetable oil For frying
  • 2 tablespoon Spanish olive oil Flavor enhancer
  • 1 teaspoon sweet paprika Pimentón dulce
  • ½ teaspoon garlic powder Seasoning
  • 1 teaspoon kosher salt To taste
  • ½ teaspoon black pepper Freshly ground
  • 2 tablespoon fresh parsley, chopped For garnish

Equipment

  • 1 Meat mallet For pounding and sealing
  • 1 Large skillet For frying
  • 3 shallow dishes For breading station
  • 1 Baking sheet For oven finishing

Method
 

  1. Pound the veal cutlets between plastic wrap until they reach an even ¼-inch thickness.
  2. Season the meat with salt, pepper, and paprika to ensure the flavors penetrate deeply.
  3. Place ham and cheese on one half of each cutlet while leaving a distinct border.
  4. Fold the veal over the filling and seal the edges tightly with a meat mallet.
  5. Set up three dishes containing seasoned flour, beaten eggs, and parsley-mixed breadcrumbs respectively.
  6. Dredge each stuffed packet in flour, egg, and breadcrumbs until the surface is coated.
  7. Fry in hot oil at 350°F for 5 minutes per side until golden brown.
  8. Transfer to a 375°F oven for 10 minutes to melt the cheese completely.
  9. Rest for 5 minutes before slicing to allow the savory juices to redistribute.

Nutrition

Serving: 350gCalories: 850kcalCarbohydrates: 45gProtein: 55gFat: 52gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.5gCholesterol: 210mgSodium: 1400mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 5mgCalcium: 35mgIron: 25mg

Notes

Seal the edges of the veal tightly with a meat mallet to prevent the cheese from leaking during the fry. I learned that resting the breaded cutlets briefly helps the coating adhere better to the meat.