Cachopo with Iberian ham and cheese. It already smells like good weather

This cachopo is the object of desire every time the good weather arrives, and it is my favorite food if we go to the beach or on an excursion to the countryside.

I usually spend a morning preparing them and once ready, I freeze them. This way I can fry them when I feel like it or when I need them.

It is the perfect food also at home because everyone likes it and because it is very easy to prepare. There are those who like them with white rice but for me with salad or crazy tin chips.

Ingredients

4 large beef steaks – I ask my butcher to open them for me in book and it's much easier to stuff.
6 slices of a cheese that melts well
170 g of Serrano ham
120 g grated Grana Padano cheese
2 eggs
150 g breadcrumbs
salt and freshly ground black pepper
plenty of olive oil for frying them

Directions

Cover the meat with baking paper and with a saucepan or a rolling pin beat the meat so that it is as thin as possible.

Season the fillets on both sides. Grate the Grana Padano cheese covering the entire surface. In one half (or if there are two fillets, in one of them), put the slices of cheese taking care that everything is well covered but without protruding from the sides.

Place the Serrano ham on top. The better the ham, the richer the cachopo will be.

If we have bought the fillets in the book, we close it taking care that it is very even.

If we have two fillets, cover the filling with the other fillet, taking care that it is well matched.

Beat two eggs. Mix the rest of the Grana Padano cheese with the breadcrumbs in a dish.

Cover the fillets with breadcrumbs on both sides. Pass through the beaten egg and return to the breadcrumbs again taking care that it is well covered.

Put in the freezer for 5 minutes.

Heat plenty of oil and when it is hot (about 170ºC), fry the fillets for a couple of minutes on each side, taking care that they are golden but not burned.

Put them on absorbent paper to release excess oil and serve them accompanied by chips and salad.

Tips and Tricks

I love to cut them into strips and take them in a tupperware to the beach or on a hike in the countryside

You can make them with chicken or pork if you prefer, although the authentic cachopo is made of beef

Difficulty: easy

Servings: 2 cachopos