Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Cachopo served with fries and lemon
Authentic Spanish Cachopo with crispy breading and rich filling

Cachopo: Asturian Stuffed Veal Cutlets

Author: Flavelo
Recipes Main Courses
If you love schnitzel, Cachopo will be your new obsession. This is the pride of Asturias: two huge, paper-thin veal cutlets hugging ham and cheese, then fried to a golden brown crisp. It's not a diet meal, but a celebration of communal dining—a good Cachopo is so large it often hangs off the plate and is shared among friends with 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 tenderizing fibers and thinning the meat.
  • Large Skillet: Choose one big enough to comfortably fit this 'monster'.
  • Toothpicks: For securing the edges (optional).

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

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

Tip: Pounding mechanically tenderizes the meat (breaking down fibers) 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 hang over the edge! Cover with another slice of meat. Press the edges together thoroughly.

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

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

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

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

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

Drain on paper towels before serving. It's perfect with French fries and roasted peppers.

Tip: Cut in half when serving to show off the oozing cheese—this is part of the appetizing visual!

Recipe FAQ

Why did the breading 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 paper towels, 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 Cutlets (sliced very thin)
  • 4 slices Serrano Ham (or Prosciutto)
  • 4 slices Manchego or Gouda Cheese (good melting cheese)
  • 3/4 cup All-Purpose Flour
  • 3 large Eggs (lightly beaten)
  • 2 cups Breadcrumbs (high quality)
  • 2 cups Olive Oil (for frying)
  • 1 pinch Salt and Pepper