Step 1: Prepare the Meat

Place your veal or beef fillets between plastic wrap and gently pound them until they’re about ⅛ inch thick. This is where patience pays off—thinner meat cooks more quickly and evenly. Season both sides with a little salt and pepper.

I like to use the flat side of a meat mallet for this, but the bottom of a heavy pan works in a pinch! This is similar to how I prepare the meat for my venison cube steak recipes, ensuring tenderness with each bite.

Step 2: Assemble the Filling

This is where the magic happens! Lay your thinned meat flat and layer 2 slices of ham and 2 slices of cheese on one half of each piece. Be sure to leave about a half-inch border around the edges.

Fold the other half of the meat over the filling, creating a pocket. Press the edges firmly to seal—think of it as making a giant savory empanada. If needed, use toothpicks to keep everything secure during cooking.

Step 3: Prepare the Breading Station

Set up your breading assembly line:

1. First dish: Flour seasoned with salt, pepper, and paprika
2. Second dish: Beaten eggs
3. Third dish: Breadcrumbs

This organized approach makes the process much cleaner and more efficient.

Step 4: Bread the Cachopo

With gentle hands, coat each stuffed cachopo first in flour, shaking off any excess. Next, dip into the beaten egg, ensuring it’s fully coated. Finally, press into the breadcrumbs, covering every surface. For an extra-crispy finish, you can repeat the egg and breadcrumb steps.

Pro tip: Use one hand for dry ingredients and one hand for wet to avoid the dreaded “breaded fingers” that make this process messier than it needs to be!

Step 5: Fry to Golden Perfection

Heat about ½ inch of olive oil in a large, heavy skillet over medium-high heat. The oil is ready when a few breadcrumbs sizzle immediately when dropped in.

Carefully place your cachopo in the hot oil and cook until golden brown, about 3-4 minutes per side. Don’t rush this step—proper browning equals proper flavor!

Transfer to a paper towel-lined plate to absorb excess oil.

Step 6: Finish in the Oven (Optional)

For extra insurance that your cheese is perfectly melty and your meat is cooked through, place the fried cachopos on a baking sheet and finish in a 350°F oven for 5-7 minutes.

Step 7: Serve and Enjoy

Remove any toothpicks and serve immediately, garnished with lemon wedges, alongside crispy french fries and roasted red peppers for an authentic Spanish experience.