Main course

Asturian Cachopo

A dish that sandwiches Serrano ham and melting cheese between two thin veal cutlets, sealing them in crumbs and frying until juicy and cooked through.

What you’ll need

• veal cutlets: 800 g
• Serrano ham: 200 g
• cheese: 250 g
• flour: 150 g
• eggs: 3 pcs
• breadcrumbs: 250 g
• olive oil: 600 ml
• salt: 8 g
• black pepper: 2 g

How to make it

1. Divide the veal into eight equal cutlets. Pound each between film to 4-5 mm without tearing the fibers and season lightly with salt and pepper.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.