Prepare the Meat Base:

• Lay the beef or veal cutlets flat on a cutting board. Place them between two sheets of plastic wrap and gently pound with a meat mallet until they’re about ¼ inch thick. Season both sides lightly with salt and pepper.

Assemble the Filling:

• Place a slice of ham and cheese on one half of each cutlet. Fold the other half over the filling to create a sandwich-like structure. Secure the edges with toothpicks or kitchen twine to prevent the filling from leaking out during cooking.

Bread the Cachopo:

• Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each stuffed cutlet in flour, shaking off excess. Dip it into the egg wash, then roll it in breadcrumbs, pressing gently to ensure an even coating. For an extra-thick crust, double-dip in the egg and breadcrumbs.

Cook the Cachopo:

• Pan-Frying Method: Heat vegetable oil in a skillet over medium-high heat. Fry each cachopo for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
• Baking Method: Preheat the oven to 400°F (200°C). Place the breaded cutlets on a lined baking sheet and bake for 15-20 minutes, flipping halfway through, until golden and cooked through.

Rest and Serve:

• Let the cachopo rest for 5 minutes before slicing into it. Garnish with fresh parsley and serve alongside roasted potatoes, a green salad, or your choice of sides.