Oven
Cachopo asturiano
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Two thin beef schnitzels surround ham and cheese. Breaded and fried until golden brown, it becomes a festive, sumptuous dish of Asturian tavern cuisine.
Timing
- Preparation: 25 min.
- Cooking/Baking: 18 mins.
- Rest time: 5 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 830 kcal
- Protein
- ≈ 76 g
- Carbohydrates
- ≈ 36.5 g
- Fat
- ≈ 41 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 715–980 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 8 thin beef schnitzels, 100–120 g each · ≈ 880 g · Assumed quantity / reference product
Rind Steak (Rücken) roh (U131100) - 8 slices of Serrano ham · ≈ 120 g · Assumed item weight × count; total amount
Parmaschinken (W441000) - 160 g of well-melting cheese (e.g. mild Manchego or semi-hard cheese) · ≈ 160 g · Assumed quantity / reference product
Gouda 48 % Fett i. Tr. (M402600) - 100 g wheat flour · ≈ 75 g · Consumed coating / adhering marinade fraction
Weizen Mehl, Type 405 (C214100)
Starting amount × assumed fraction (calculation scenario): 100 g × 75% = 75 g
Varied quantity range: 50–100 g - 3 eggs · ≈ 112.5 g · Consumed coating / adhering marinade fraction
Hühnerei roh (E111100)
Starting amount × assumed fraction (calculation scenario): 150 g × 75% = 112.5 g
Varied quantity range: 75–150 g - 180 g breadcrumbs · ≈ 135 g · Consumed coating / adhering marinade fraction
Paniermehl/Semmelbrösel/Semmelmehl (B821000)
Starting amount × assumed fraction (calculation scenario): 180 g × 75% = 135 g
Varied quantity range: 90–180 g - 250 ml neutral frying oil, depending on the pan · ≈ 32 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 16–64 g - 1 lemon · ≈ 40 g · Assumed item weight × count; total amount
Zitronensaft (F601600)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 8 thin beef schnitzels, 100–120 g each
- 8 slices of Serrano ham
- 160 g of well-melting cheese (e.g. mild Manchego or semi-hard cheese)
- 100 g wheat flour
- 3 eggs
- 180 g breadcrumbs
- 1 tsp salt
- black pepper
- 250 ml neutral frying oil, depending on the pan
- 1 lemon
Instructions
- Carefully tap the schnitzel between foils to 3-4 mm. Arrange eight pieces into four pairs that are as large as possible.
- Top four schnitzels with ham and cheese, leaving a 1.5 cm border free. Place the second schnitzel on top and press down the edges, securing with wooden skewers if necessary.
- Place flour, beaten eggs and breadcrumbs in three shallow bowls. Lightly pepper the schnitzel and salt sparingly; Dip in flour, egg and breadcrumbs one after the other.
- Heat oil in a large pan to around 165-170°C. Fry the cachopos in batches for 4-5 minutes per side, until the outside is golden brown and the inside is cooked through. For very thick pieces, cook briefly at 150 °C top/bottom heat.
- Remove wooden skewers, let rest for 5 minutes, serve with lemon and salad or fried potatoes.
Tips
- The cheese must not reach the edge; This means less comes out when frying.
- Serrano can be replaced with air-dried mild ham. For other cheese, name the house variant.
