Cachopo Asturiano

Step 1

Place one beef steak on the cutting board and cover it with plastic wrap or parchment paper, then use a meat mallet to pound it flat until it is about 1/8 inch thick, about 30 seconds of gentle, even strikes.

Step 2

Repeat step 1 with the remaining three beef steaks, creating four very thin, uniform pieces.

Step 3

Lay one flattened steak on the cutting board, then arrange one slice of cheese and one slice of jamón in the center, leaving a 0.5-inch border on all sides.

Step 4

Fold the left edge of the steak up and over the filling, then fold the right edge on top, pressing gently so the edges overlap and seal around the filling.

Step 5

Repeat steps 3 and 4 with the remaining three steaks and filling until you have two sealed cachopo packets.

Step 6

Pour flour into a shallow bowl, crack the two eggs into a second shallow bowl and whisk them with a fork until uniform and pale, about 30 seconds.

Step 7

Pour panko breadcrumbs into a third shallow bowl.

Step 8

Take one cachopo packet, dip it into the flour until both sides and edges are lightly coated, then tap gently to remove excess flour.

Step 9

Dip the floured cachopo into the beaten egg until fully coated, then place it into the panko breadcrumbs and press gently so the crumbs adhere to all surfaces.

Step 10

Repeat steps 8 and 9 with the second cachopo packet until both are fully breaded.

Step 11

Pour the neutral oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil shimmers and a breadcrumb sizzles immediately when dropped into it, about 3–4 minutes.

Step 12

Carefully place one breaded cachopo into the hot oil and fry until the crust turns deep golden brown, about 3–4 minutes, watching for a steady, active sizzle.

Step 13

Using a slotted spatula or two forks, flip the cachopo gently and fry the second side until it is also deep golden brown, about 3–4 minutes.

Step 14

Transfer the cooked cachopo to a paper-towel-lined plate to drain briefly, about 1 minute.

Step 15

Repeat steps 12, 13, and 14 with the second breaded cachopo until both are cooked and drained.

Step 16

Chop the roasted red bell pepper into small pieces (about the size of peas) and place in a small bowl, then season with a pinch of salt and pepper.

Step 17

Place one hot cachopo on each dinner plate, spooning the red pepper sauce around it (not on top, so the crust stays crispy), and serve immediately.