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Spanish Cachopo (Asturian Stuffed Breaded Cutlets)

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Spanish cachopo cut open to show crisp breaded beef, Serrano ham, and melted cheese on a rustic plate.
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Cachopo is Asturias’s generous answer to a breaded cutlet: two thin beef slices sandwich Serrano ham and cheese before being fried until crisp and golden.

Keep the cutlets thin and seal the edges well so the filling warms while the crumb browns. A short rest after breading helps the coating stay attached.

Chill the assembled cutlets for 15 minutes before frying if the filling feels loose; this makes them easier to turn.

Serving Suggestions

Serve with lemon, roasted peppers, a simple green salad, or crisp potatoes.

A Spanish cachopo being sliced on a board, with the ham and cheese filling visible beside lemon and parsley.

Recipe Notes

Cachopo is best freshly fried. Refrigerate leftovers for up to 2 days and reheat in a hot oven or air fryer rather than the microwave.

Spanish cachopo cut open to show crisp breaded beef, Serrano ham, and melted cheese on a rustic plate.

Spanish Cachopo (Asturian Stuffed Breaded Cutlets)

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Crisp Asturian stuffed beef cutlets filled with Serrano ham and melting cheese.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cachopo
  • 8 oz beef top-round cutlets four thin cutlets, pounded to 1/8 inch
  • 4 oz Serrano ham thinly sliced
  • 4 oz mild melting cheese such as Manchego or havarti, sliced
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups plain breadcrumbs
  • 1 cup neutral frying oil
  • 1 whole lemon cut into wedges
  • 2 tbsp fresh parsley chopped

Equipment

  • Meat mallet
  • Three shallow bowls
  • Large skillet
  • Wire rack

Method
 

Assemble and bread:
  1. Season the beef cutlets with the salt and pepper. Lay half the cutlets on a board and top each with ham and cheese, leaving a narrow border. Cover with the remaining cutlets.
  2. Press the edges firmly to seal. Dredge each sandwich in flour, dip in beaten egg, and coat thoroughly with breadcrumbs. Rest for 10 minutes.
  3. Heat the oil in a large skillet over medium heat. Fry the cachopos one at a time, 4 to 5 minutes per side, until deep golden and the beef is cooked through.
  4. Transfer to a wire rack to drain for 2 minutes. Slice carefully and serve with lemon and parsley.

Nutrition

Calories: 780kcalCarbohydrates: 49gProtein: 48gFat: 45gSaturated Fat: 14gCholesterol: 205mgSodium: 1460mgFiber: 3gSugar: 2g

Notes

  • Use a moderate heat so the crumb browns before the cheese leaks out.
  • A thin, even cutlet gives the classic large, tender cachopo shape and short frying time.

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