Inspired by Italian Milanese escalopes (i.e., breaded and stuffed veal cutlets), a fan of Aljomar from Salamanca brings us this recipe for 'charra' milanesa: with the main products all 'made in Salamanca', to which he adds an English and Italian touch to result in a 'round' dish. 
Recipe for 2 people: 4 beef fillets from Salamanca (top round, bottom round, rump…) Shavings of Arribes Cheese Slices of Aljomar Iberian acorn-fed ham Fresh chili pepper Arugula Salt Pepper Worcestershire sauce Homemade breadcrumbs 
We start with one fillet of Salamanca veal, which we season with salt and pepper and top with chopped fresh chili pepper for a touch of spice, arugula for a Mediterranean or Italian flavor, and generous shavings of Arribes de Salamanca cheese, a guaranteed quality cheese. This is a cured, natural cheese. We complete this with the jewel in the crown: slices of ALJOMAR acorn-fed Iberian ham. Its flavor, texture, and the fat that will melt and blend with the cheese will make it a truly unique dish. We place another seasoned fillet on top and secure both with toothpicks. We then dip this stuffed escalope in egg, to which we've added Worcestershire sauce for a unique twist. Finally, we coat them in breadcrumbs and fry them in extra virgin olive oil. We cook them on both sides (to each person's desired doneness) and voilà! A delicious dish for the whole family. 
Easy, fast, simple and full of flavor.
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