Asturian breaded veal stuffed with ham and cheese (Cachopo)

1. Cut the beef topside into 4 large thin slices and pound them evenly between cling film to 3-4 mm; season lightly with salt and pepper.

2. Divide the serrano ham and sliced cheese between two slices of meat, leaving a 1 cm border, then cover each with another slice and press the edges together firmly.

3. Carefully coat the two large "sandwiches" in flour, beaten egg and finally breadcrumbs; bread the edges especially well so the cheese doesn't leak out.

4. Heat the oil to 170 °C in a large frying pan and fry the cachopos one at a time for 4-5 minutes per side until the coating is deep golden and the cheese has melted inside.

5. Drain on kitchen paper and rest for 2 minutes so the cheese sets slightly.

6. Cut in half and serve with chips and fried peppers – one cachopo easily feeds two people.

Tip: If the cutlet is too big for your pan, you can also bake it at 200 °C: fry both sides briefly, then finish in the oven for 8-10 minutes.