Cachopo – breaded beef stuffed with ham and cheese, with chips
Asturian cachopo: two large, thin beef steaks sandwiching serrano ham and cheese, breaded and fried until the cheese melts. One is big enough for two people; it is served with chips and sometimes fried peppers. Variations use cecina and goat's cheese, or Asturian blue cheese.
- 1 h 02Time
- 1 h 02Hands-on
- 4Portions
- ≈ €4.00per portion
- 980kcal per portion
Ingredients for 4 portions
- 600 gMinute steak, 4 large, thin slices
- to tasteSalt
- 100 gProsciutto, sliced
- 160 gHard cheese, sliced
- 4 tbspPlain flour
- 2Eggs, beaten
- 100 gBreadcrumbs
- 4 tbspOlive oil, for frying
On the side
- 800 gPotato
- 5 tbspOlive oil, for frying
- to tasteSalt
Method
- Lay two steaks on a board and season lightly with salt. Top each with half the ham and cheese, leaving the edges clear, and cover with another steak. Press the edges firmly together to seal.
- Coat the cachopos in flour, beaten egg and breadcrumbs, pressing the crumb on well, especially around the edges.
- Peel the potatoes, cut into 1 cm chips, rinse and pat dry thoroughly with a tea towel.
- Heat plenty of oil, about 2 cm deep, in a deep frying pan over a medium-high heat and fry the chips in batches for 8–10 minutes, until golden. Drain on kitchen paper, sprinkle with salt and keep warm.
- Heat oil about 2 cm deep in a large frying pan over a medium heat and fry the cachopos one at a time for 4–5 minutes a side, until golden and the cheese has melted. Drain on kitchen paper.
- Cut each cachopo in half and serve with the chips.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
