Cachopo-Style
Breaded Steak Stuffed with
Jamon & Cheese
This dish is similar to a cordon bleu. But, this recipe is based on a dish from Asturias in Spain. There, two pieces of tenderloin beef or veal are wrapped around layers of Spanish ham -- such as Jamon Serrano or Jamon Iberico -- and then filled with cheese -- such as the popular Spanish cheese, Manchego. It is then coated with flour and egg before being covered in breadcrumbs, and then fried in olive oil. It is a wonderfully warm and comforting dish, particularly when accompanied by fries or wonderful red peppers.
Here, I used New York Strip Steak as I don’t really like tenderloin steak, Spec (instead of Iberico Jamon) and Manchego. I also served it with broccolini. Plus, I made it for two rather hungry people. Do give it a try.
Cachopo-Style Breaded Steak Stuffed with Jamon and Cheese Recipe
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(Serves About 2)
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Ingredients​
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2 Pieces of Tenderloin or 2 pieces of New York Strip Steak
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4 Pieces of Manchego Cheese (About the same size of a slice of American Kraft Cheese)
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4 Pieces of Jamon Serrano, Jamon Iberico, Prosciutto or Spec (About the same size of the American Kraft Cheese)
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2 Tsp Kosher Salt (1 Tsp for the Tenderloin, 1 Tsp for the breadcrumbs)
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2 Tsp Ground Black Pepper (1 Tsp for the Tenderloin, 1 Tsp for the Breadcrumbs)
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4-5 Tbsp All-Purpose Flour
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3 Eggs (Beaten)
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2 Tbsp Milk (Mixed with the Eggs)
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5 Tbsp Panko Crumbs
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5 Tbsp Plain Breadcrumbs
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1 Tsp Garlic Powder (Optional)
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1 Tsp Onion Powder (Optional)
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5-6 Tbsp Olive Oil for Frying (Not EVOO)
Instructions​
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Take each portion of steak and place between two pieces of plastic wrap.
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Using a meat hammer, gently beat each steak until it is thin and around twice its original size.
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Season each side of the steak with salt and black pepper.
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Lay two slices of Manchego cheese on each steak.
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Lay two portions of jamon (or spec or prosciutto) on top of the cheese.
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Place one steak (with the cheese and jamon) on top of the other steak (with the cheese and jamon) to form a "sandwich."
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Place these in the refrigerator for 20 minutes to allow them to firm up.
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In a large bowl large enough to fit the steaks, place the flour.
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In a separate large bowl large enough to fit the steaks, place the beaten eggs and milk. This will be your egg wash.
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In a separate large bowl large enough to fit the steaks, place the Panko and plain breadcrumbs and mix with salt and pepper. As an option, you may also add garlic powder and onion powder to the breadcrumb mixture.
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Take the steak "sandwich" from the refrigerator.
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Coat the outer sides of the steak "sandwich" in flour, egg wash, and breadcrumbs. I sometimes do this twice to make sure all the surface is covered, but that is not necessary.
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In a large pan, bring the olive oil up to 350°F. If you don't have a thermometer, you can test the temperature by dipping the handle of a wooden spoon in the oil. When the oil around the wooden handle begins to bubble, the oil is ready.
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Cook the cachopo for about 5 minutes each side, depending on how weighty a steak you use.
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Take out and rest and then serve with fries and roasted red peppers, or broccolini, as I did.