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Cachopo served with chips and lemon
Authentic Spanish Cachopo with crispy breadcrumbs and rich filling

Cachopo

Author: Flavelo
Recipes Main Courses
If you love schnitzel, Cachopo will be your new deity. This is the pride of Asturias: two enormous, paper-thin veal slices hugging ham and cheese, then fried to a golden brown crisp. This is not a diet dish, but a celebration of communal eating – a good Cachopo is so large it often hangs off the plate and is shared by several people, accompanied by a bottle of cider (sidra).
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Spanish, Asturian

Ingredients

Equipment Needed

  • Meat mallet: Essential for loosening fibres and thinning the meat.
  • Large frying pan: Choose one big enough to comfortably fit the 'monster'.
  • Toothpicks: For securing the edges (optional).

Allergen Information

⚠️ Cereals containing gluten (flour, breadcrumbs)
⚠️ Eggs
⚠️ Milk (cheese)

Instructions

1 ✓

Pound the veal slices carefully so they are thin and roughly the same size. Season lightly with salt and pepper.

Tip: Pounding mechanically tenderises the meat (loosening fibres) and increases the surface area.
2 ✓

Assemble the 'sandwich': Lay down a slice of meat, place a slice of ham and a slice of cheese on top. The cheese shouldn't stick out! Cover with another slice of meat. Press the edges together thoroughly.

Tip: The saltiness of the ham flavours the meat from the inside, while the cheese adds richness to the lean veal.
3 ✓

Bread in the usual way: first coat in flour (shake off the excess!), then the beaten egg, and finally the breadcrumbs. Ensure the coating seals well at the edges.

Tip: The flour is the 'glue' (primer) that binds the egg to the meat. If you skip it, the coating will slide off.
4 ✓

Heat abundant oil over a medium heat. Fry the Cachopo for 2-3 minutes per side until golden brown and crispy.

Tip: The oil shouldn't be too hot (smoking), or the crumbs will burn before the cheese melts. But it shouldn't be cold either, or it will absorb the oil.
5 ✓

Drain on kitchen paper before serving. It's best with chips and roasted peppers.

Tip: Cut in half when serving to show the oozing cheese – this is part of the appetising visual!

Recipe FAQ

Why did the breadcrumbs separate from the meat?
Either the meat was too wet before breading, or the oil wasn't hot enough. Always pat the meat dry with kitchen paper, and apply the flour thinly but evenly!
The cheese leaked out, what did I do wrong?
You didn't press the edges together firmly enough, or you cooked it too long at a low temperature.

Ingredients

  • 8 slices Veal topside or silverside (sliced very thinly)
  • 4 slices Serrano ham (or Ibérico)
  • 4 slices Manchego or Gouda cheese (good melting cheese)
  • 100 g Plain flour
  • 3 pcs Eggs (lightly beaten)
  • 200 g Breadcrumbs (high quality)
  • 500 ml Olive oil (for frying)
  • 1 pinch Salt and pepper