Cachopo Recipe

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When it comes to hearty, satisfying meals that celebrate tradition, Cachopo stands out as a culinary gem from the heart of Spain.

I first encountered Cachopo during a memorable trip to Asturias, where the dish is a beloved staple. The combination of melted cheese, savory ham, and juicy veal, all enveloped in a crispy crust, instantly won me over.

There’s something incredibly satisfying about the way the flavors meld together, creating a dish that’s both comforting and indulgent.

This recipe has gained popularity for its rich flavor and impressive presentation. It’s a perfect example of how simple ingredients can come together to create something extraordinary.

Whether you’re looking to impress guests or simply enjoy a comforting meal at home, Cachopo delivers on all fronts.

Why I Love This Recipe?

• Impress Your Guests: This recipe is a surefire way to impress at any gathering. It looks and tastes like a gourmet meal but is surprisingly straightforward to make.
• My First Cachopo Adventure: I fell in love with this dish during my travels in Asturias. Its blend of flavors instantly became a favorite, and now it’s a go-to for special occasions.
• Comfort Food at Its Best: The crispy, cheesy, ham-filled goodness is the ultimate comfort food. It’s perfect for cozy dinners or when you want to treat yourself to something special.
• Versatility: Over time, I’ve experimented with different cheeses and meats. Adding a bit of spice or using different types of cheese keeps this dish exciting and fresh.

Cachopo Recipe

A cachopo is a popular dish from Asturias, Spain. It consists of two large veal fillets filled with ham and cheese, breaded and fried. Here's a basic recipe:

4.50 from 10 votes

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Course: Main Course

Cuisine: spanish

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Calories: 600kcal

Author: Anne Carter

Servings: 4 Servings

Equipment

• ▢
  Meat mallet
• ▢
  Skillet
• ▢
  Toothpicks
• ▢
  Mixing Bowls
• ▢
  Paper Towels

Ingredients

• ▢ 2 large veal fillets
• ▢ 4 slices of Serrano ham
• ▢ 4 slices of melting cheese
• ▢ 1/2 Cup All-purpose flour
• ▢ 1 egg
• ▢ 1 Cup Breadcrumbs
• ▢ Salt and pepper
• ▢ 1/2 Cup Olive oil

Instructions

• Flatten the veal fillets using a meat mallet until they are about 1/4 inch thick.
• Season the fillets with salt and pepper.
• Layer Serrano ham and cheese on one of the fillets, leaving a border around the edges.
• Place the other fillet on top to form a sandwich, pressing down gently to seal the edges.
• Secure the edges with toothpicks or kitchen twine.
• Dredge the cachopo in flour, then dip it in beaten eggs, and finally coat it in breadcrumbs, ensuring it is evenly covered.
• Heat olive oil in a large skillet over medium-high heat.
• Carefully place the cachopo in the skillet and fry until golden brown on both sides, about 5-6 minutes per side.
• Once cooked, remove from the skillet and drain on paper towels.
• Remove the toothpicks or twine before serving.
• Cut into slices and serve hot.

Notes

1. Ensure the veal fillets are evenly flattened to ensure even cooking.
2. Be careful when frying the cachopo to avoid oil splatters and ensure it is cooked through but not overcooked.

Nutrition

Serving: 6Ounces | Calories: 600kcal | Carbohydrates: 15g | Protein: 40g | Fat: 40g | Sodium: 800mg | Fiber: 1g

Some Personal Tips:

• Tip 1: Flatten with finesse: When tenderizing the veal fillets, aim for uniform thickness. This ensures even cooking and a delightful texture in every bite. I like to place the fillets between parchment paper before giving them a gentle pound with the meat mallet, it’s oddly satisfying!
• Tip 2: Cheese choice matters: While any melting cheese will do, I find that using a blend of cheeses adds an extra layer of flavor. Try mixing mozzarella with a bit of Manchego or Gouda for a delicious twist. The key is to pick cheeses that complement each other and melt beautifully.
• Tip 3: Fry with care: When frying the Cachopo, keep an eye on the oil temperature. You want it hot enough to crisp up the breadcrumbs quickly, but not so hot that it burns before the cheese has a chance to melt. And remember, patience is key, give each side enough time to turn golden brown before flipping for perfectly crispy results. Trust me, it’s worth the wait!

What to Serve With Cachopo Recipe?

• Spanish Rice
• Grilled Vegetables
• Sangria

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