A Cachopo is a Spanish recipe from the region of Asturias Spain, consisting of two veal or beef steaks filled with cheese and a slice of ham. The whole concoction is then coated in breadcrumbs and fried in hot oil. The dish is traditionally served with roasted potatoes, grilled peppers, and mushrooms on the side.
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El Cachopo ~ Chicken Fried Steak
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- 8 beef filets sliced or pounded thinly (between a pound and a pound and a half)
- 4 slices swiss cheese
- 4 slices ham
- 1 cup flour seasoned to taste with salt, pepper and paprika
- 2 cups breadcrumbs
- oil for frying
- Trim the visible fat from the meat and either pound or use a rolling pin to make the filets about 1/2 inch thick.
- Arrange a single filet on your work surface. Add the fillings, trimming to fit as necessary. Top with another filet. Press together and/or secure with toothpicks. Repeat for the remaining filets.
- Dip each cachopo in the flour, then the egg, then the bread crumbs. Arrange on a tray and let stand for 15 minutes or longer before frying. (At this point the cachopos can be stored in the fridge until time to cook.)
- Heat about half an inch of oil in the bottom of a large skillet. Heat until shimmering (about 350°F/180°C). Place one or two cachopos in the pan so they’re not crowded. Fry them for 3 to 4 minutes per side or until the breading is golden brown and the meat has been cooked through. Drain on kitchen paper before serving.
The first evidence of the cachopo dish is from doctor Gaspar Casal, in the early eighteenth century.
There are multiple variables of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc.
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