Authentic Asturian Cachopo
Two oversized veal steaks hugging cured ham and melted cheese, breaded to golden perfection and served with fries and roasted peppers.
45 min
Easy
Española (Asturiana)
2 servings
The story behind
The first time I saw a cachopo, I was stunned—it was literally bigger than the plate! I was in a hidden cider house in a tiny Asturian village. The waiter told me the secret isn't just the size; it's the quality of the local beef. It reminds me of Sunday lunches where hunger and the joy of sharing are all that matter. To me, the perfect time to enjoy this is a late weekend lunch, paired with a bottle of natural cider poured from a height to refresh your palate between bites. It’s a dish that tastes like home and victory, perfect for a feast with someone special.
Instructions
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1First, clean the steaks and flatten them with a meat mallet so they are thin and tender.
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2Lay one steak down, season with a bit of salt and pepper (be careful, the ham is already salty), and cover with the ham and cheese, leaving the edges clear.
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3Top with the second steak and press the edges firmly to seal everything in.
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4Carefully dip the whole thing in beaten eggs and then coat thoroughly with breadcrumbs, making sure it's completely sealed.
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5Fry in plenty of hot oil until golden and crispy. Meanwhile, fry some potatoes in a separate pan.
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6Serve on a large platter with the fries on the side and a couple of roasted peppers on top for that final pop of color. Dig in!
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