In the heart of Asturias, where rugged landscapes meet the Atlantic Ocean, a culinary gem was born – the Cachopo.
This indulgent Asturian dish has captured the hearts and taste buds of Spaniards and food enthusiasts worldwide.
It is a Spanish comfort food that has gained popularity throughout the country and beyond.
Similar to a cordon bleu, cachopo consists of two thin, tenderized veal or beef steaks filled with ham and cheese, breaded and then deep-fried to perfection.
While Asturias remains the heartland of cachopo, different regions in Spain have developed their unique variations of the breaded steak dish.
These adaptations may include the use of local cheeses, cured meats and the addition of various vegetables or alternative meats.
This Asturian dish showcases the rich flavors and versatility of Spanish cuisine and is perfect for special occasions or a cozy meal with family and friends.
What is Cachopo
Cachopo is a traditional Spanish dish that originated in the region of Asturias, located in the north of Spain. It is a comfort food that has gained popularity across the country and beyond. Cachopo consists of two thin, tenderized veal or beef steaks filled with ham and cheese. The filled steaks are then breaded and deep-fried until they have a golden, crispy crust.
Cachopo is often compared to cordon bleu, a similar dish in Swiss and French cuisine.
The dish showcases the rich flavors and textures of Spanish cuisine, with cured Spanish ham, such as Jamon Serrano or Jamon Iberico, and melting cheeses like Manchego or Tetilla being popular choices for the filling.
Cachopo can also be adapted with various additional ingredients like roasted peppers, asparagus or sautéed mushrooms.
It is typically served with side dishes like salad, fries, or piquillo peppers and enjoyed with a glass of Spanish wine or beer.
How to Make Cachopo Asturiano
Main ingredients
- Veal or beef steaks: Select thinly sliced veal or beef steaks, ideally from a tender cut like sirloin or tenderloin. You will need two steaks per cachopo.
- Ham: Spanish cured ham, such as Serrano or the more premium Iberico, adds a rich and savory flavor to the dish. You can also use other types of cured ham if Spanish varieties are unavailable.
- Cheese: Manchego and Tetilla are popular choices for cachopo, as they are traditional Spanish cheeses that melt well. Choose a cheese that complements the flavors of the ham and meat.
Breading and frying components
- Flour: All-purpose flour is used to coat the meat before breading to help the egg and breadcrumbs adhere to the surface.
- Eggs: Beaten eggs serve as a binder between the flour and breadcrumb layers, ensuring a crispy and even breading.
- Breadcrumbs: Regular or Panko breadcrumbs can be used, depending on your preference for texture. Panko breadcrumbs create a lighter, crispier crust.
Optional Cachopo ingredients and variations
- Vegetables: Add some color and extra flavor to your cachopo with thinly sliced vegetables such as roasted red peppers, asparagus, or sautéed mushrooms.
- Alternative meats: For a twist on the traditional recipe, try using chicken or pork cutlets instead of veal or beef steaks.
- Different cheeses: Experiment with other types of cheese to create unique flavor profiles, such as blue cheese for a bold taste, or smoked cheese for a hint of smokiness.
Ingredients for Cachopo Recipe:
- 4 thinly sliced veal or beef steaks (preferably from a tender cut like sirloin or tenderloin)
- 4 slices of Spanish cured ham (Serrano or Iberico, or a similar cured ham if Spanish varieties are unavailable)
- 4 slices of cheese (Manchego or Tetilla, or another cheese that melts well and complements the flavors of the ham and meat)
- All-purpose flour (enough to coat the assembled cachopos)
- 2 large eggs, beaten
- Breadcrumbs (regular or Panko, depending on your preference for texture)
- Salt and pepper to taste
- Vegetable or sunflower oil for frying (enough to cover the cachopos)
Cachopo Recipe
Step-by-step guide
- Preparing the steaks: Pound the veal or beef steaks until they are evenly thin, being careful not to tear the meat. This ensures even cooking and makes it easier to roll the cachopo.
- Assembling the cachopo: Lay one steak on a clean surface, and layer the ham, cheese, and any additional ingredients on top. Place the second steak over the filling, and press the edges gently to seal the two steaks together.
- Breading and frying: First, coat the assembled cachopo in flour, making sure to cover the entire surface. Then, dip it into the beaten eggs, followed by a coating of breadcrumbs. Finally, heat the oil in a frying pan or deep fryer to approximately 350°F (175°C) and fry the cachopo until golden brown on both sides. Make sure the oil is not too hot, as this can cause the breading to burn before the meat is fully cooked.
Tips for perfecting the Spanish Breaded Steak Dish
- Properly pounding the meat: Use a meat mallet or a heavy rolling pin to gently pound the steaks. Place the meat between two sheets of plastic wrap to prevent tearing and ensure a clean workspace.
- Ensuring even breading: Make sure the entire surface of the cachopo is coated in flour, egg, and breadcrumbs to create a delicious, crispy crust that seals in the flavors and moisture.
- Frying at the right temperature: Use a thermometer to ensure the oil is at the correct temperature before frying. Too low, and the cachopo will absorb excess oil; too high, and the breading may burn before the meat is cooked.
Presentation and serving suggestions
- Cutting the cachopo: Allow the cachopo to rest for a few minutes after frying, then cut it into thick slices to reveal the layers of meat, ham, and melted cheese.
- Garnishing and side dishes: Serve the cachopo with a simple green salad, crispy fries, or roasted piquillo peppers to balance the rich flavors. You can also garnish the dish with a sprinkle of fresh parsley or chives.
- Recommended dipping sauces: Provide small bowls of aioli, brava sauce, or chimichurri for dipping, as these sauces complement the flavors of the cachopo beautifully.
Pairing Cachopo with beverages
Wine suggestions
Spanish wines work exceptionally well with cachopo, as their flavors complement and enhance the dish.
Consider pairing the meal with a bold and fruity Rioja, a full-bodied Ribera del Duero, or a crisp and aromatic Albariño to elevate your dining experience.
Beer options
A variety of beer styles can also accompany a cachopo meal, balancing the richness of the dish.
Opt for Spanish lagers, such as Estrella Galicia or Mahou, or choose an amber ale or pilsner for a refreshing contrast to the dish’s flavors.
Asturian Cider
Sidra Asturiana, a traditional Asturian apple cider, makes a refreshing and authentic beverage pairing with cachopo.
The crisp, slightly tart flavors of the cider perfectly complement the rich, savory taste of the fried meat, ham and cheese.
Non-alcoholic pairings
For those who prefer non-alcoholic options, consider serving cachopo with a glass of sparkling water to cleanse the palate between bites.
Alternatively, offer a fruity and refreshing sangria made with an alcohol-free red wine or a chilled glass of Spanish horchata, a traditional drink made from tiger nuts, water, and sugar.
Final Thoughts on Spain’s Beloved Breaded Steak
Whether you’re enjoying it in a cozy Asturian tavern or recreating it in your kitchen, cachopo offers a taste of Spanish tradition that is sure to delight.
Keep an eye on our blog for more mouthwatering Spanish recipes and culinary adventures.
From tapas to paella, we’ll explore the flavors and traditions that make Spain’s cuisine so unique and unforgettable.
Happy cooking, and of course, buen provecho!
Cachopo Recipe
Bring the flavors of Asturias, Spain, to your kitchen with this authentic Cachopo recipe! Made with tender veal or beef steaks, Spanish cured ham, and melty Manchego or Tetilla cheese, this dish is breaded and fried to golden perfection. Serve Cachopo with crispy fries, a fresh salad, or sautéed vegetables for a hearty, comforting meal that’s sure to impress. Perfect for Spanish-themed dinners or whenever you crave a rich and savory treat.
Ingredients
- 4 thinly sliced veal or beef steaks (preferably from a tender cut like sirloin or tenderloin)
- 4 slices of Spanish cured ham (Serrano or Iberico, or a similar cured ham if Spanish varieties are unavailable)
- 4 slices of cheese (Manchego or Tetilla, or another cheese that melts well and complements the flavors of the ham and meat)
- All-purpose flour (enough to coat the assembled cachopos)
- 2 large eggs, beaten
- Breadcrumbs (regular or Panko, depending on your preference for texture)
- Salt and pepper to taste
- Vegetable or sunflower oil for frying (enough to cover the cachopos)
Instructions
1. Preparing the Steaks
Pound the veal or beef steaks until they are evenly thin, being careful not to tear the meat. This ensures even cooking and makes it easier to roll the cachopo.
2. Assembling the Cachopo
- Lay one steak on a clean surface.
- Layer the ham, cheese, and any additional ingredients on top.
- Place the second steak over the filling, and press the edges gently to seal the two steaks together.
3. Breading the Cachopo
- Coat the assembled cachopo in flour, making sure to cover the entire surface.
- Dip it into the beaten eggs.
- Coat thoroughly with breadcrumbs for a crispy finish.
4. Frying the Cachopo
- Heat the oil in a frying pan or deep fryer to approximately 350°F (175°C).
- Fry the cachopo until golden brown on both sides.
- Make sure the oil is not too hot, as this can cause the breading to burn before the meat is fully cooked.
5. Serving Suggestions
Serve your Cachopo with a side of crispy French fries, a fresh salad, or sautéed vegetables for a complete Spanish-inspired meal. A glass of Spanish red wine, such as Rioja, complements the rich flavors of this dish perfectly.
Notes
Pro Tip
For an extra burst of flavor, add a layer of sautéed mushrooms, caramelized onions, or roasted red peppers between the ham and cheese layers.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.