Recipes in the world of Flavilo

Cachopo served with fries and lemon

Cachopo

Cachopo is a traditional Spanish dish, particularly popular in the Asturias region. This hearty and flavorful meal consists of two thinly pounded veal cutlets, filled with ham and cheese, then coated in crispy fried breadcrumbs. The origins of Cachopo can be traced back to Asturian family kitchens, where large portions and rich flavors always play a central role. This dish is the perfect choice for a satisfying lunch or dinner.

Prep Time 20 min
Preparation 15 min
Total 35 min
720 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Veal Cutlets (thinly pounded)
⭕ 4 slice Ham (sliced)
⭕ 4 slice Cheese (e.g., Manchego, sliced)
⭕ 100 g All-Purpose Flour
⭕ 2 Eggs
⭕ 150 g Breadcrumbs
⭕ 500 ml Olive Oil (for frying)
⭕ 1 tsp Salt
⭕ 0.5 tsp Ground Black Pepper
⭕ 10 g Fresh Parsley (chopped, for garnish)
⭕ 4 Lemon Wedges (for serving)

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    Preparation Steps

    1

    Lay the veal cutlets on a work surface and season both sides with salt and pepper. Place a slice of ham and a slice of cheese on each cutlet, then top with another veal cutlet to form a sandwich.

    2

    Prepare the ingredients for breading: sift the flour into a bowl, whisk the eggs in another bowl, and place the breadcrumbs in a third bowl.

    3

    Dredge the cachopo sandwiches first in the flour, then in the egg mixture, and finally in the breadcrumbs, ensuring that all sides are well coated.

    4

    Heat the olive oil in a large skillet over medium-high heat. Fry the cachopo slices for 3-4 minutes per side, until golden brown and crispy.

    5

    Place the fried cachopo on paper towels to absorb excess oil.

    6

    Serve hot, garnished with fresh parsley and lemon wedges. Serve with fries or a fresh salad.