Cachopo Asturiano with Jamón, Cheese, and Fries

Why You’ll Love This Recipe

• Ultra-crispy exterior with a molten cheese center and savory jamón serrano.
• Includes classic Spanish sides: sweet roasted peppers and perfectly crisp fries.
• Detailed timing and temperatures for foolproof frying at home.
• Flexible cheese options if Asturian varieties are hard to find.

Grocery List

• Produce: 3 red bell peppers, 600 g potatoes, 1 garlic clove, 1 lemon
• Dairy: 120 g melting cheese (Vidiago, Havarti, young provolone, or mozzarella)
• Pantry: Jamón serrano, all-purpose flour, eggs, fine breadcrumbs, extra-virgin olive oil, light/mild olive oil, neutral frying oil, sherry vinegar, salt, pepper

Full Ingredients

Cachopo

• 2 veal fillets, 200 g each, pounded to about 6 mm (1/4 in) thickness
• 4 slices jamón serrano (about 60 g)
• 120 g mild melting cheese (Asturian Vidiago if available; or Havarti, young provolone, or low-moisture mozzarella), sliced
• 1/2 cup (65 g) all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups (90 g) fine dry breadcrumbs
• 1/2 tsp fine sea salt + freshly ground black pepper
• 500 ml light/mild olive oil (for shallow frying)
• Lemon wedges, to serve

Roasted Peppers

• 3 large red bell peppers
• 1 tbsp extra-virgin olive oil
• 1 tsp sherry vinegar
• 1 small garlic clove, finely minced
• Pinch of salt

Fries

• 600 g potatoes (russet or Maris Piper), cut into 1 cm batons
• 1.5 L neutral high-heat oil (sunflower, peanut, or canola)
• Fine salt (to season after frying)

Step-by-Step Instructions

Step 1: Roast the peppers

Heat the oven to 230°C/450°F. Place whole red peppers on a lined baking sheet and roast for 25–30 minutes, turning once, until skins are blistered and charred in spots. Transfer to a bowl, cover tightly (plate or foil) and steam 10 minutes. Peel, remove seeds, and slice into thick strips. Toss with 1 tbsp extra-virgin olive oil, 1 tsp sherry vinegar, minced garlic, and a pinch of salt. Set aside at room temperature.

Step 2: Cut, soak, and first-fry the potatoes

Peel (optional) and cut potatoes into 1 cm thick batons. Rinse under cold water until it runs clear, then soak 10 minutes to remove excess starch. Drain and dry thoroughly. Heat neutral oil to 160°C/320°F in a deep pot. Fry the potatoes in batches for 5 minutes until tender but pale. Drain on a rack or paper towels and let cool; this sets them up for a crisp second fry later.

Step 3: Set up your frying stations

Place a large skillet for the cachopo and add 1 cm (about 1/2 in) of light/mild olive oil; you will heat it to 175°C/350°F shortly. Keep the pot of neutral oil for fries ready for a second fry at 190°C/375°F. If using only one burner, finish the fries before frying the cachopo and keep them hot on a rack in a 95°C/200°F oven.

Step 4: Pound and season the veal

Place each veal fillet between sheets of baking parchment and pound gently to an even 6 mm (1/4 in) thickness. Season lightly with fine salt and black pepper on both sides.

Step 5: Assemble with jamón and cheese

Lay one fillet on a board. Cover with the jamón slices, slightly overlapping, leaving a 1 cm border all around. Add a single, even layer of cheese. Top with the second fillet and press the edges firmly to seal. You can secure the edges with 2–3 toothpicks if needed (remember to remove them before serving).

Step 6: Bread the cachopo and rest

Set up three shallow dishes: flour; beaten eggs; breadcrumbs. Dredge the assembled veal in flour (shake off excess), then egg, then breadcrumbs, pressing firmly so the crumbs adhere. Place on a rack and rest 10 minutes so the coating sets and won’t shed in the oil.

Step 7: Fry the cachopo

Heat the olive oil in the skillet to 175°C/350°F. Slide in the breaded cachopo and fry for 3–4 minutes per side until deep golden brown and audibly crisp. Maintain oil temperature; adjust heat as needed. The veal will be cooked through and the cheese melted; target an internal temperature around 63°C/145°F. Transfer to a rack, season lightly with salt, and rest 3 minutes. Remove any toothpicks.

Step 8: Second-fry the potatoes, then serve

Increase the fry oil to 190°C/375°F. Fry the blanched potatoes 2–3 minutes until golden and crisp. Drain on a rack and salt immediately. Slice the cachopo crosswise into thick strips. Plate with roasted peppers and a mound of fries. Add lemon wedges for squeezing over the meat and a drizzle of pepper juices if you like.

Pro Tips

• Use mild, good-melting cheese; avoid very aged cheeses that resist melting.
• Rest the breaded cachopo 10 minutes before frying so the crust adheres better.
• Keep oils separate: neutral oil for fries, light olive oil for cachopo keeps flavors clean and colors bright.
• Do not overfill with cheese; a thin, even layer prevents leaks.
• Drain on a wire rack, not paper towels, for maximum crispness.

Variations

• Cabrales twist: Swap half the melting cheese for mild Cabrales or other blue cheese for a bolder Asturian flavor.
• Chicken or pork cachopo: Use thin pounded chicken breasts or pork loin; cook 2–3 minutes per side.
• Air fryer option: Spray both sides lightly with oil and cook at 200°C/400°F for 10–12 minutes, flipping halfway, until golden and cheese is melted.

Storage & Make-Ahead

Roasted peppers keep 3 days refrigerated in a covered container. Fries can be first-fried (blanched) up to 24 hours ahead; cool and refrigerate uncovered, then second-fry just before serving. Bread the assembled cachopo up to 12 hours ahead and refrigerate, or freeze on a tray then bag for up to 2 months; fry from frozen at 170°C/340°F for 4–5 minutes per side until golden and hot in the center.

Nutrition (per serving)

Approximate: 1,250 kcal; 75 g protein; 95 g carbohydrates; 80 g fat; 2,000 mg sodium. Values will vary based on oil absorption, cheese choice, and jamón thickness.