📝 About This Recipe
Hailing from the lush green mountains of Asturias, the Cachopo is Spain’s grand answer to the cordon bleu, featuring two massive, tenderized veal fillets hugging layers of salty Jamón Ibérico and creamy melted cheese. This iconic dish is celebrated for its impressive size, golden-brown crunch, and the decadent contrast between the high-quality beef and the rich, gooey interior. It is more than just a meal; it is a centerpiece of Asturian hospitality, designed to be shared among friends with a glass of local cider.
🥗 Ingredients
The Meat and Filling
- 2 large Veal Fillets (Top round or sirloin, thinly sliced and butterfly-cut)
- 6-8 slices Jamón Ibérico or Serrano (Very thinly sliced)
- 6-8 slices Queso de Oscos or Gruyère (A good melting cheese is essential)
- to taste Salt (Be careful as the ham is already salty)
- 1/2 teaspoon Black Pepper (Freshly cracked)
The Breading Station
- 1 cup All-purpose Flour (For the first coating)
- 3 large Eggs (Beaten with a splash of milk)
- 2 cups Breadcrumbs (Traditional fine breadcrumbs are best)
- 1 teaspoon Garlic Powder (Mixed into the breadcrumbs)
- 1 teaspoon Dried Parsley (Mixed into the breadcrumbs)
For Frying and Garnish
- 2 cups Extra Virgin Olive Oil (For shallow frying)
- 4-6 pieces Piquillo Peppers (Roasted, for garnish)
- 2 large Russet Potatoes (Cut into thick fries)
- 1 pinch Sea Salt (For the fries)
👨🍳 Instructions
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1
Start by preparing the veal. Place the fillets between two sheets of plastic wrap and use a meat mallet to pound them gently until they are very thin (about 1/4 inch) and uniform in size.
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2
Season one side of each fillet lightly with salt and freshly cracked black pepper. Remember that the ham will add significant saltiness later.
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3
Lay the first fillet flat on a clean work surface. Arrange the slices of cheese over the meat, leaving a 1/2-inch border around the edges to prevent leaking.
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4
Layer the Jamón Ibérico slices over the cheese, ensuring the entire surface (except the border) is covered.
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5
Place the second veal fillet on top, aligning the edges with the bottom fillet. Press down firmly with your hands to remove any air pockets.
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6
Using the back of a knife or your fingers, press the edges of the two fillets together to 'seal' the package. Some chefs use toothpicks, but a well-pressed edge usually holds.
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7
Prepare three wide shallow bowls: one with flour, one with the beaten eggs, and one with the breadcrumbs mixed with garlic powder and parsley.
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8
Carefully dredge the entire 'sandwich' in flour, shaking off any excess. This helps the egg adhere.
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9
Dip the floured meat into the beaten egg, ensuring every inch, including the sides, is well coated.
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10
Transfer to the breadcrumbs, pressing firmly so the breading forms a solid crust. For an extra-sturdy seal, you can dip it back into the egg and breadcrumbs a second time.
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11
Heat the olive oil in a very large skillet over medium-high heat. The oil should be hot enough that a breadcrumb sizzles instantly but doesn't burn.
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12
Carefully slide the Cachopo into the oil. Fry for 3-4 minutes per side until the crust is a deep golden brown and the cheese inside has melted.
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13
While the meat fries, cook your thick-cut potatoes in a separate pan until golden and crispy.
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14
Remove the Cachopo from the oil and let it rest on a wire rack for 2 minutes. This keeps the bottom from getting soggy and allows the juices to redistribute.
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15
Serve on a large platter garnished with roasted Piquillo peppers and the hot fries.
💡 Chef's Tips
Always use high-quality, tender veal; if it's too tough, the cooking time needed will burn the breading. Ensure the cheese is a semi-soft variety like Fontina or Manchego if you can't find Asturian Oscos for the perfect melt. Chill the assembled and breaded Cachopo in the fridge for 30 minutes before frying to help the breading stick perfectly. Use a very large skillet; if the meat is cramped, the temperature of the oil will drop and the crust will become greasy. Don't over-salt the beef, as the Jamón releases its salt into the meat as it heats up.
🍽️ Serving Suggestions
Serve with a side of traditional Asturian 'Patatas Fritas' (thick-cut fries). A side of roasted Piquillo peppers provides a sweet, smoky acidity that cuts through the richness. Pair with a glass of dry Asturian Sidra (cider), poured from a height to aerate it. A simple green salad with a sharp vinaigrette helps balance the heavy, savory flavors. Finish the meal with a light lemon sorbet to cleanse the palate.