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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound 4 veal escalopes between cling film to 4mm thick. Cut potatoes into 1cm batons, beat eggs, slice cabrales thin, chop parsley, and cut lemons into wedges.
Build
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 with remaining 2 escalopes to form 2 cachopos.
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.
Fry
Heat olive oil in a large 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 with salt.
Sear
Lower both breaded cachopos 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 and plate
Lift cachopos onto paper towels, rest 2 minutes for cheese to settle. Slice each in half, 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.