Prepare the Fillets: Start by laying the veal (or pork) fillets flat on a clean surface. If needed, gently pound them with a meat mallet to flatten and tenderize the meat. Season both sides with a pinch of salt and pepper.
Assemble the Cachopo: Place one slice of ham on top of each fillet. Add a slice of cheese over the ham. Then, place another fillet on top of each to create a "sandwich" of meat, ham, and cheese. Press down gently to help the layers stick together.
Breading: Prepare three shallow bowls. In the first bowl, add flour. In the second bowl, beat the eggs. In the third, place breadcrumbs. Dredge each filled fillet first in the flour, coating both sides, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Make sure the fillets are evenly covered in each layer.
Fry the Cachopo: Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Once the oil is hot, carefully place the breaded Cachopo fillets into the skillet. Fry for 4-5 minutes per side, or until golden brown and crispy. If the fillets are large, you may need to fry them in batches.
Drain and Serve: Once cooked, transfer the Cachopo to a plate lined with paper towels to absorb excess oil. Serve immediately while hot, ideally with a side salad or roasted vegetables.
