Cachopo (Asturian Stuffed Breaded Veal Cutlet)
In short: Two thin veal cutlets sandwiching ham and melting cheese, breaded and fried until crisp, the oversized Asturian specialty served with fried potatoes. It takes about 55 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 595 kcal
Cachopo is a specialty of Asturias, made of two thin veal or beef cutlets folded around ham and cheese, breaded and fried. It is served very large, usually to share, with fries and roasted peppers, and the cheese melts into the meat. It is common in the cider houses of Oviedo and Gijón, where it goes well with a glass of dry cider. Thin, even cutlets and a thorough coating of breadcrumbs matter most.
Instructions
- Place each cutlet between sheets of plastic wrap and pound to about 4 mm (1/6 in) thick. Season both sides with the salt and pepper.
- Lay one cutlet flat and cover it with half the ham and cheese, leaving a 1 cm (1/2 in) border. Top with a second cutlet and press the edges firmly together. Repeat with the other two.
- Dredge each cachopo in flour, dip it in beaten egg, then press it into the breadcrumbs, coating completely. For a sturdier crust, repeat the egg and crumbs.
- Heat 1.5 cm (1/2 in) of oil in a large skillet to 170°C (340°F). Fry one cachopo at a time for 5 to 6 minutes per side, until deep golden and the meat is cooked through to at least 63°C (145°F).
- Drain on a rack and keep the first one warm in a low oven while you fry the second. Cut into wedges and serve hot with fried potatoes and roasted peppers.
Tips
- Pound the cutlets evenly and press the edges well so the cheese cannot escape. A double coat of egg and crumbs helps seal them.
- Many cachopos use sliced mild cheese, though some add Cabrales blue cheese for a sharper taste. Roasted red peppers or mushrooms also go well inside.
Questions and answers
Can I use chicken or pork instead of veal for cachopo?
Yes. Use chicken breast cutlets, cooked to 74°C (165°F), or pork loin cutlets, cooked to at least 63°C (145°F). Pound them thin so they cook evenly.
Can I bake cachopo instead of frying it?
You can bake it on an oiled tray at 220°C (425°F) for 20 to 25 minutes, turning once. The crust is less crisp, but the cheese still melts.
How do you serve cachopo?
Cut it into wedges to share and serve it with fries and roasted red peppers. Dry Asturian cider is the classic drink.
How long does it take to make Cachopo (Asturian Stuffed Breaded Veal Cutlet)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Cachopo (Asturian Stuffed Breaded Veal Cutlet)?
About 595 kcal per serving, with 52 g of protein, 31 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 595 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 31 g |
| Fat | 29 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
