Asturias, Spain
Asturias's monumental breaded cutlet — two large thin slices of veal or beef encasing a filling of jamón and Asturian cheese (typically Afuega'l Pitu or Cabrales), breaded and fried in olive oil to a deep golden crust. A fully executed cachopo is enormous — sometimes covering an entire plate — and the interior must reveal a liquid core of melted cheese when cut. Cachopo is the defining dish of the Asturian sidrerías, always accompanied by roasted red peppers, chips, or salad. There is nothing sophisticated about it. It is a powerful dish of cold-climate hospitality.
Veal or beef escalopes must be thin — 5mm maximum — and pounded evenly. Season the meat before filling. Cabrales (if used) must be present in a sufficient quantity to melt properly — too little cheese disappears. Seal the edges firmly and press — the filling must not escape during frying. Standard breading: flour, egg, fine breadcrumbs. Fry in oil at 175°C until deep golden — internal temperature must reach 65°C to melt the cheese.
Serve immediately — the cheese begins to set as the cachopo cools. For service, a cachopo can be prepared to the pre-frying stage, refrigerated, and fried to order. Cabrales gives a stronger flavour; Afuega'l Pitu gives a milder, more melting character. Sidra is the mandatory accompaniment.
Under-sealing the edges — filling escapes and burns in the oil. Insufficient cheese — the liquid centre is the payoff; skimping produces disappointment. Over-thick meat — prevents proper crisping before the interior cooks. Frying at too low a temperature — the breading absorbs fat before crisping.
The Food of Spain by Claudia Roden