Spanish · Dinner
Crispy Veal with Ham and Blue Cheese
Asturian Cachopo
Asturian double veal escalope sandwiching jamon serrano and aged cabrales blue cheese, breaded in panko and fried golden until cheese melts inside, served with crisp fried potatoes.
$$
15 minsPrep
30 minsCook
45 minsTotal
HardLevel
Nutrition per serving
1247Calories
62gProtein
78gFat
68gCarbs
1gSugar
6gFiber
1042mgSodium
182mgChol
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Instructions
1
Prep
Pound veal escalopes between cling film to 4mm thick (you will have 4 escalopes total — 2 pairs for 2 cachopos). Cut potatoes into 1cm batons, beat eggs, slice cabrales thin, chop parsley, and cut lemons into wedges.
2
Build
For each cachopo, lay one veal escalope on a board, layer jamón and cabrales across centre leaving a 2cm border, top with second escalope, and press edges firmly to seal. Repeat for the second cachopo.
3
Wrap
Set up three plates with flour seasoned with salt and pepper, beaten egg, and panko. Coat each sealed cachopo in flour, then egg, then press firmly into panko to coat fully.
4
Fry
Heat olive oil in a deep heavy skillet over medium-high to 175°C. Lower potato batons in and fry 7–8 minutes until deep golden. Lift onto paper towels, sprinkle salt.
5
Sear
Working one cachopo at a time, lower breaded cachopo into hot oil and fry 4 minutes per side over medium-high until deep golden and crisp, internal temperature 60°C and cheese melted at centre. Rest each on paper towels for 2 minutes between searing.
6
Rest and plate
Slice each cachopo in half and set on warm plates with fried potatoes alongside, scatter parsley and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) veal escalope
- 80g (2.8 oz) jamón serrano
- 80g (2.8 oz) aged Cabrales blue cheese
- 600g (21.2 oz) Yukon Gold potato
- 2 large eggs
- 60g (2.1 oz) plain flour
- 120g (4.2 oz) panko breadcrumbs
- 600ml (2 1/2 cup) extra-virgin olive oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 lemons