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.