Prep the Meat: Lay the pork or beef pieces flat on a cutting board. If needed, gently pound the meat with a mallet to even out the thickness, ensuring each piece is tender and cooks evenly.
Assemble the Filling: Place a slice of cheese on one piece of meat, season with salt, pepper, and paprika. Top with the second piece of meat, pressing the edges together to seal.
Bread the Cachopo: Dredge the stuffed meat in flour, then dip it in the beaten egg, and coat it in breadcrumbs. Make sure each side is fully coated.
Fry the Cachopo: Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the breaded Cachopo in the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy, and the meat is cooked through.
Drain and Serve: Remove the Cachopo from the pan and place it on paper towels to drain excess oil. Slice and serve with your favorite side dishes.
