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An Asturiandish consisting of two deep-fried breaded cutlets of meat (normally veal or beef but sometimes chicken) filled with serrano ham and cheese, similar to cordon bleu, and typically served with fries.
Xavier Varela Barreiro, Xavier Gómez Guinovart (2006–2018) “cachopal”, in Corpus Xelmírez - Corpus lingüístico da Galicia medieval (in Galician), Santiago de Compostela: ILG