Cachopo

Ingredients

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• 8 thin veal fillets (about 100-120 g each)

• 8 slices of serrano ham

• 8 slices of semi-cured cheese that melts well

• 100 g plain flour

• 4 eggs

• 200 g breadcrumbs

• Olive oil for frying

• Salt and black pepper

• French fries and peppers, to serve

Preparation

1. 01Flatten and seasonPlace the fillets between two sheets of cling film and pound them thin with a mallet. Season with salt and pepper.
2. 02StuffOn four of the fillets, lay two slices of cheese and two of ham, leaving a small margin at the edge. Cover with the other four fillets and press to seal the edges.
3. 03ChillIf you have time, refrigerate the cachopos for a few minutes: they are easier to handle when breading and the filling is less likely to escape.
4. 04BreadDip each cachopo in flour, then in beaten egg and finally in breadcrumbs, pressing so the coating sticks. For a thicker crust, repeat the egg and breadcrumbs.
5. 05FryFry in plenty of very hot olive oil for about three minutes per side, until golden and crisp, one at a time so the oil does not cool down.
6. 06Drain and serveRest the cachopos on paper towel for a moment and serve hot with fries and peppers.

Variations

• One traditional Asturian version fills it with cecina (cured beef) and goat's cheese instead of ham and melting cheese.
• Cheeses that melt well are used in the filling, such as Gruyère, havarti or even blue cheeses.