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Cachopo Recipe

Cachopo – Traditional Spanish Stuffed Meat

5 from 1 vote
Cachopo is a classic Asturian dish made with thin meat slices stuffed with ham and cheese, coated in breadcrumbs, and fried to golden perfection. It’s a hearty, flavorful meal perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Spanish
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large veal cutlets or beef/chicken, pounded thin
  • 4 slices Serrano ham
  • 4 slices Manchego or Asturian cheese
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 –2 cups seasoned breadcrumbs
  • ½ cup vegetable oil
  • Optional: mushrooms roasted peppers, spinach

Equipment

  • Meat mallet or rolling pin
  • Mixing bowls
  • Frying pan or skillet
  • Oven (optional)
  • Tongs or spatula
  • Plate with paper towels
  • Knife and cutting board

Method
 

  1. Prepare the Meat: Place each cutlet between parchment paper and gently pound until 1 cm thick. Season with salt, pepper, and paprika.
  2. Add the Filling: Lay slices of ham and cheese on one cutlet. Cover with the second cutlet and press the edges to seal.
  3. Bread the Cachopo: Coat the meat in flour, dip in beaten eggs, and press into breadcrumbs until fully covered.
  4. Cook the Cachopo: Heat oil in a skillet over medium-high heat. Fry for 4–6 minutes per side until golden. For thicker cuts, finish in a 180°C oven for 10 minutes.
  5. Serve: Slice diagonally and serve with roasted potatoes, salad, or peppers. Garnish with parsley or paprika.

Notes

  • Avoid overly soft cheese to prevent leaking.
  • Assemble ahead and refrigerate up to 12 hours.
  • Freeze uncooked cachopo for up to 1 month.
  • Reheat in the oven at 180°C for 10–12 minutes to keep it crispy.
  • Try variations with chicken, beef, or vegetarian fillings.
Cachopo Recipe