Close-up of crispy stuffed beef cachopo filled with ham and cheese, served with mushrooms and rosemary garnish.

Cachopo Recipe (Spanish Stuffed Beef Cutlet)

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Crispy, Cheesy, and Perfectly Golden Spanish Comfort Food 🇪🇸

Bring the flavors of Northern Spain straight to your kitchen with this Cachopo Recipe a crispy, golden beef cutlet stuffed with melted cheese and savory meat, then pan-fried to perfection! Originating from Asturias, this dish is like Spain’s version of a cordon bleu but bigger, bolder, and bursting with flavor. It’s perfect for weekend dinners, date nights, or when you want to impress with authentic comfort food. Serve it with roasted potatoes, fresh salad, or a side of veggies, and you’ve got a restaurant-quality Spanish classic right at home!

Time Breakdown

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 large portions

Ingredients List

  • 2 large thin beef steaks (sirloin or tenderloin, about 6–8 oz each)
  • 2 slices smoked beef (or smoked chicken)
  • 4 slices semi-hard cheese (Manchego, provolone, or mozzarella)
  • Salt and pepper, to taste
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (plain or seasoned)
  • 3 tbsp olive oil (or vegetable oil) for frying

Optional sides:

  • Roasted potatoes
  • Green salad
  • Lemon wedges

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Sharp knife
  • Cutting board
  • 2 mixing bowls (for flour and breadcrumbs)
  • Tongs or spatula
  • Skillet or frying pan
  • Paper towels (for draining excess oil)

Step-by-Step Beginner-Friendly Instructions

  1. Prepare the beef: Lay out the two steaks and pound gently with a meat mallet until even in thickness. Season both sides with salt and pepper. 🥩
  2. Assemble the filling: On one steak, layer slices of smoked beef (or smoked chicken) and cheese. Place the second steak on top to “sandwich” the filling.
  3. Coat the cachopo: Dredge the stuffed steak in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs.
  4. Pan-fry to golden perfection: Heat olive oil in a large skillet over medium heat. Cook cachopo for 3–4 minutes per side, until golden brown and crispy. 🧀✨
  5. Drain & serve: Transfer to a paper towel-lined plate to remove excess oil. Slice carefully and serve hot with lemon wedges, salad, or crispy fries.

Pro Tips

  • Cheese choices: Manchego gives a traditional Spanish flavor, but mozzarella makes it extra melty.
  • Lighter version: Bake at 400°F (200°C) for 20 minutes instead of frying.
  • Meal prep: Assemble and refrigerate up to 1 day ahead; cook right before serving.
  • Add flavor: Mix a bit of smoked paprika into your breadcrumbs for a Spanish twist!

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 portion52048g20g28g1g2g