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Cachopo Spanish stuffed beef cutlet
Golden fried stuffed steak with french fries

Cachopo (Spanish Stuffed Cutlet)

Author: Flavelo
Recipes Main Courses
Cachopo is Asturias' answer to Cordon Bleu, but bigger, rustic, and—according to Asturians—better. Two huge, thin beef cutlets embrace high-quality Serrano ham and melting cheese. The secret lies in the contrast between the crispy breading and the creamy filling. This isn't diet food; it's a communal feast often shared by two.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Wide Skillet: To accommodate the large cutlets.
  • Plastic Wrap: For pounding the meat.

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Lay the beef slices between two sheets of plastic wrap and pound them evenly thin (approx 1/8 inch). Season both sides with salt and pepper.

Tip: The plastic protects the meat fibers from tearing and keeps the kitchen clean.
2 ✓

Make a 'sandwich': take one slice of meat, place a slice of ham and a slice of cheese on it (don't let the cheese overhang!), then cover with another slice of meat. Press the edges together.

Tip: If the cheese leaks, it burns in the oil. You can lightly pound the edges to seal them.
3 ✓

Bread the cutlets: dredge the package in flour (shake off excess), dip into beaten, lightly salted eggs, then coat in breadcrumbs. Press the crumbs on firmly.

Tip: Flour sticks to meat, egg to flour, crumbs to egg. Skip a step, and the breading falls off.
4 ✓

Heat oil to medium heat (approx 340°F). Fry the cachopos for 3-4 minutes per side until golden brown. Fry only one or two at a time.

Tip: If the oil is too cold, the breading absorbs it. If it sizzles and bubbles, it's ready.
5 ✓

Drain on a wire rack or paper towels. Serve immediately garnished with parsley.

Tip: Leaving them on a rack keeps the bottom crispy; on a plate, steam will make the breading soggy.

Recipe FAQ

It opened up while frying.
Use toothpicks to secure the edges, or pound the edges of the meat together before breading.
The crumbs burned but the cheese didn't melt.
The oil was too hot. Fry over medium heat to give the heat time to reach the center.

Ingredients

  • 8 slices Thin beef cutlets (Top Round or Sirloin)
  • 4 slices Serrano ham (or Prosciutto)
  • 4 slices Semi-hard cheese (Manchego or Gouda)
  • 3/4 cup All-purpose flour
  • 3 large Eggs
  • 1.5 cups Breadcrumbs
  • 2 cups Vegetable oil (for frying)
  • 1 tsp Salt
  • 1 tsp Freshly ground black pepper
  • 1 bunch Parsley (for garnish)