San Jacobo Recipe

San Jacobo Recipe

The following article will provide information about San Jacobo Recipe


San Jacobo, reminiscent of the beloved ham and cheese sandwich, is deeply rooted in Spanish cuisine. Arising from Spain’s diverse culinary tapestry, this treat has become a symbolic afternoon snack of multiple wants. The similarity between San Jacobo and the French cordon bleu is evident; both represent a harmonious fusion of meat, ham, and cheese with a crispy, golden exterior.

What is San Jacobo?

San Jacobo is a tasty Spanish cuisine dish described by its delicate meat covered around savoury ham and gooey cheese. At its core, it resembles a rolled-up version of the classic ham and cheese sandwich but is elevated by being coated in a crisp breadcrumb layer and then fried to golden perfection. Often likened to the French cordon bleu, San Jacobo is a delightful fusion of flavours and textures, making it a favourite for Spain’s main courses and appetizers.

San Jacobo Recipe

A delightful fusion of tender meat, delicious ham, and gooey cheese, San Jacobo is a beloved dish in Spanish cuisine, often reminiscent of the French cordon bleu. Here’s how to make this delectable treat excellent as an appetizer, afternoon snack, or main course.


  • Chicken or veal steaks: 4 pieces (thinly sliced)
  • Sliced jamón serrano or similar ham: 4 slices
  • Sliced cheese (manchego, swiss, or mozzarella): 4 slices
  • All-purpose flour: 1 cup
  • Eggs: 2 (beaten)
  • Bread crumbs: 1.5 cups
  • Salt: to taste
  • Pepper: to taste
  • Olive oil or sunflower oil: 1 cup (for frying)

Equipment Needed

  • Meat mallet or rolling pin
  • Three shallow dishes (for the flour, eggs, and bread crumbs)
  • Large frying pan or skillet
  • Kitchen paper/towels
  • Tongs
  • Toothpicks (optional)

Preparation Steps

Pound the Meat

  • If the steaks are not thinly sliced, use the meat mallet or rolling pin to pound each piece until they are about 1/8-inch thick gently.

Season the Steaks

  • Season each steak lightly with salt and pepper on both sides.


  • Lay a steak flat on your work surface.
  • Place one slice of ham over the steak, followed by one slice of cheese.
  • Roll up the steak to encase the ham and cheese. If the steak doesn’t stay rolled, secure it with a toothpick.


  • Set up your coating station with three shallow dishes. Place flour in the first, beaten eggs in the second, and bread crumbs in the third.
  • Dip each rolled steak first in the flour, ensuring it’s fully coated and shaking off any excess.
  • Move to the beaten eggs, ensuring the steak is fully submerged and coated.
  • Finally, roll the steak in the bread crumbs, pressing gently to adhere and ensure it’s fully covered.
  • Frying:

Heat the Oil

  • Pour the olive or sunflower oil into the frying pan and place over medium-high heat.

Fry San Jacobo

  • Once the oil is hot (but not smoking), carefully add the San Jacobo rolls using tongs.
  • They should be fried until golden brown on all sides. Depending on the thickness and heat, it usually takes 3-5 minutes per side.
  • Once fried to a golden hue, remove from the pan using the tongs and place them on kitchen paper/towels to drain off any excess oil.


The beauty of San Jacobo lies in its versatility. While it mirrors the cordon bleu, its Spanish roots give it a special edge. The dish’s alignment with the traditional ham and cheese sandwich provides comfort but with a gourmet touch. Its crispy exterior, paired with a gooey centre, creates a gastronomic experience worth repeating.

The allure of San Jacobo doesn’t end here. Much like the Vegeta Chicken Recipe, it welcomes experimentation. Would you prefer a different cheese or want to switch the ham type? As this traditional ham and cheese delicacy suggests, the possibilities are endless.

Final Thoughts

At its core, San Jacobo is a simple dish. Yet, its flavours and textures are anything but. Each step, from the initial prep to the final fry, is a journey towards creating a memorable afternoon snack. So, try San Jacobo, whether you’re a cordon bleu fan or a ham and cheese sandwich lover. It promises a fusion of flavours, textures, and culinary traditions, all in one bite.


Q: How does San Jacobo differ from Cordon Bleu?

Ans: San Jacobo is Spanish and generally uses jamón serrano, while Cordon Bleu is French and often uses different meats and cheeses.

Q: Which meats are commonly used in San Jacobo?

Ans: The recipe typically calls for thinly sliced chicken or veal steaks.

Q: What are the ideal accompaniments for San Jacobo?

Ans: San Jacobo pairs well with green salads, fried potatoes, or light tomato sauces.


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