Cachopo Recipe -The Proper Spanish Cheese Meal

Cachopo Recipe
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Cachopo Recipe
A cachopo is a popular dish from Asturias, Spain. It consists of two large veal fillets filled with ham and cheese, breaded and fried. Here's a basic recipe:

Hi Everyone, it’s Jacob Allen from Beyond the Bayou Blog. Today, I’m excited to share Cachopo, a dish that means a lot to me. It brings back memories of family gatherings and special times.

While traveling in Northern Spain, I found cachopo in a countryside tavern. I loved its flavors, so I decided to make it at home with my family. We cooked together, layering veal with ham and cheese. We enjoyed it with Asturian cider.

Making cachopo isn’t just about the taste; it’s about the memories and togetherness. Join me in saving these flavors and making your own memories.

Overview: How to Make Cachopo Recipe?

Cachopo Recipe

Let me introduce you to Cachopo, dish straight from the Asturias region of Spain. Remember this: two tender veal fillets, properly stuffed with layers of savory Serrano ham and gooey cheese, then breaded and fried to golden perfection. It’s like a delicious sandwich, but with a Spanish twist!

Making Cachopo is a unforgettable journey in itself. First, we take those veal fillets and soften them until they’re nice and thin. Then comes the fun part: layering on the ham and cheese. It’s like building a flavor-packed tower of goodness! Once all done, we coat the whole thing in breadcrumbs and fry it up until it’s crispy on the outside and flowing with cheesy goodness on the inside.

By this you’ll be able to feel the Spain just by sitting at your home. So why not join me in the kitchen and let’s make some Cachopo together!

Cachopo Recipe

Cachopo Recipe

A cachopo is a popular dish from Asturias, Spain. It consists of two large veal fillets filled with ham and cheese, breaded and fried. Here's a basic recipe:
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Course: Main Course
Cuisine: spanish
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 600kcal
Author: Jacob Allen
Servings: 4 Servings

Equipment

  • Meat mallet
  • Skillet
  • Toothpicks
  • Mixing Bowls
  • Paper Towels

Ingredients

  • 2 large veal fillets
  • 4 slices of Serrano ham
  • 4 slices of melting cheese
  • 1/2 Cup All-purpose flour
  • 1 egg
  • 1 Cup Breadcrumbs
  • Salt and pepper
  • 1/2 Cup Olive oil

Instructions

  • Flatten the veal fillets using a meat mallet until they are about 1/4 inch thick.
  • Season the fillets with salt and pepper.
  • Layer Serrano ham and cheese on one of the fillets, leaving a border around the edges.
  • Place the other fillet on top to form a sandwich, pressing down gently to seal the edges.
  • Secure the edges with toothpicks or kitchen twine.
  • Dredge the cachopo in flour, then dip it in beaten eggs, and finally coat it in breadcrumbs, ensuring it is evenly covered.
  • Heat olive oil in a large skillet over medium-high heat.
  • Carefully place the cachopo in the skillet and fry until golden brown on both sides, about 5-6 minutes per side.
  • Once cooked, remove from the skillet and drain on paper towels.
  • Remove the toothpicks or twine before serving.
  • Cut into slices and serve hot.

Notes

  1. Ensure the veal fillets are evenly flattened to ensure even cooking.
  2. Be careful when frying the cachopo to avoid oil splatters and ensure it is cooked through but not overcooked.

Nutrition

Serving: 6Ounces | Calories: 600kcal | Carbohydrates: 15g | Protein: 40g | Fat: 40g | Sodium: 800mg | Fiber: 1g

Time For My Personal Tips!

Tip 1: Flatten with finesse: When tenderizing the veal fillets, aim for uniform thickness. This ensures even cooking and a delightful texture in every bite. I like to place the fillets between parchment paper before giving them a gentle pound with the meat mallet—it’s oddly satisfying!

Tip 2: Cheese choice matters: While any melting cheese will do, I find that using a blend of cheeses adds an extra layer of flavor. Try mixing mozzarella with a bit of Manchego or Gouda for a delicious twist. The key is to pick cheeses that complement each other and melt beautifully.

Tip 3: Fry with care: When frying the Cachopo, keep an eye on the oil temperature. You want it hot enough to crisp up the breadcrumbs quickly, but not so hot that it burns before the cheese has a chance to melt. And remember, patience is key—give each side enough time to turn golden brown before flipping for perfectly crispy results. Trust me, it’s worth the wait!

Here Are re a Few Variations You Can Try With the Cachopo Recipe:

Cachopo Recipe
  • Mediterranean Twist: Instead of traditional Serrano ham and cheese, opt for Mediterranean-inspired fillings like sun-dried tomatoes, olives, and feta cheese. It adds a burst of tangy flavors and a hint of Mediterranean sunshine to your Cachopo.
  • Seafood Sensation: For a seafood lover’s delight, swap out the veal fillets for thin slices of fish such as cod or haddock. Fill the Cachopo with shrimp, crab meat, and a creamy seafood sauce. It’s a luxurious twist on the classic recipe that’s sure to impress.
  • Vegetarian Delight: Who says Cachopo has to be all about meat? Create a vegetarian version by replacing the veal with slices of eggplant or portobello mushrooms. Layer on roasted vegetables like bell peppers, zucchini, and onions, then finish with a sprinkle of grated Parmesan cheese before frying. It’s a hearty and satisfying option for vegetarians and meat-lovers also alike.

What to Serve With Cachopo Recipe?

Can I Use a Different Type of Meat Instead of Veal for Cachopo?

While traditional Cachopo is made with veal, you can easily swap it out for chicken or pork if you prefer. Just make sure to adjust the cooking time accordingly, as different meats may require different cooking times to ensure they’re fully cooked.

What’s the Best Way to Ensure the Cheese Melts Evenly Inside the Cachopo?

To ensure that the cheese melts evenly inside the Cachopo, make sure to use thinly sliced cheese and layer it evenly between the veal fillets. Additionally, frying the Cachopo over medium heat allows the cheese to melt gradually without burning the breadcrumbs

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