Veal Cachopo.

Elaboration:

1. Prepare the steaks: Spread out the veal steaks and flatten them a little if they are too thick. Season with salt and pepper.
2. Stuffing the cachopo: Place a slice of Serrano ham and a slice of cheese on top of each veal fillet. Then place another fillet on top, covering the stuffing. Press the edges well so that the stuffing does not come out during frying.
3. Coating: Dredge each cachopo in flour, making sure to coat the edges well. Then dip it in the beaten egg and finally in the breadcrumbs. It is important that the breadcrumbs adhere well to the entire surface of the cachopo.
4. Frying: Heat a large frying pan with olive oil over medium heat. Fry the cachopos for about 3-4 minutes on each side or until golden brown and crispy. If the fillets are very thick, make sure they are cooked through in the centre.
5. Drain: Place the cachopos on absorbent paper to remove excess oil.

Calories and nutritional data (per approximate serving):

• Calories: 450 kcal
• Fat: 25 g
• Protein: 40 g
• Carbohydrates: 10 g

Additional advice:

• You can vary the cheese in the filling to give it a different touch; blue cheese or a mild goat's cheese are excellent choices.
• Be sure to flatten the fillets well before stuffing them so that the cachopo is juicier and cooks evenly.