Cachopo (Asturian Stuffed Veal Cutlet)
Veal cutlets stuffed with ham and melted cheese, with a crispy golden crust. The Asturian treat to share in the middle of the table.
- Total
- 30 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- top round steak1.75 lb
- ham4.25 oz
- cheese7 oz
- egg2
- flour2 oz
- breadcrumbs5.25 oz
- vegetable oil2 cup
- salt1 tsp
Method
- 1
Ask for 4 large, very thin beef cutlets. If needed, flatten them between two sheets of plastic wrap with a rolling pin and salt lightly.
- 2
On one cutlet, place slices of ham and cheese without reaching the edges, and cover with another cutlet of similar size. Repeat to make 2 cachopos.
- 3
Press the edges well so they're sealed and the cheese doesn't leak out when frying.
- 4
Dredge each cachopo in flour, then in the beaten eggs and finally in breadcrumbs, coating it well all over.
- 5
Heat the sunflower oil in a large, wide skillet over medium-high heat, at least a finger deep.
- 6
Fry each cachopo 4 to 5 minutes per side, until golden and crispy with melted cheese inside.
- 7
Drain on paper towels, cut in half and serve right away with fries or roasted peppers.
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