Whenever I feel like cooking something quick and lack inspiration, breaded cheese is always on the list. It helps me when I want to have a meal ready in just a few minutes, especially when I have some greens in the fridge for a salad on the side. It's nothing complicated, there's no mess, and the ingredients are simple. It can be a quick lunch snack or an improvised dinner without wasting too much time.
Quick Info
Total time: about 10 minutes
Servings: 4-5 (one slice per person)
Difficulty: easy
Recipe type: quick lunch or dinner
Ingredients
4-5 slices of cheese, 1 cm thick
2 eggs
salt
flour
breadcrumbs (or ground dry bread)
4-5 tablespoons oil for frying
Preparation method
1. Cut the cheese into slices about 1 cm thick. The slices should be thick enough so they don't melt too quickly when fried.
2. Break the eggs into a bowl and beat them with a pinch of salt.
3. On a flat plate, place the flour, and on another the breadcrumbs. Prepare everything within reach to work quickly.
4. Take each slice of cheese and first dip it in flour, ensuring it's covered on all sides. Shake off the excess.
5. Dip the slices in the beaten egg, then in the breadcrumbs, pressing gently to help them stick well. Dip again in the egg for a thicker crust.
6. Heat a pan with enough oil to cover the bottom. When the oil is hot, fry the cheese slices on both sides over medium to high heat, just until they brown quickly. Don't leave them too long, or the cheese will ooze out.
7. Remove the breaded cheese onto a rack or paper towel to drain well from the oil.
8. Serve immediately alongside a salad of greens.
Why I make this recipe often
I make it because it doesn't require special ingredients and really helps when I have no other ideas. It cooks quickly, and I can pair it with any salad. I also don’t spend too much time washing dishes afterward, which matters when I'm in a hurry.
Tips and variations
Tips
Don't use thin slices of cheese, or they'll melt too much when frying.
Beat the eggs well so there are no uncovered areas.
Fry just enough to get a crust, so the cheese doesn't ooze out.
Use paper towels to remove excess oil, or it will remain greasy.
Substitutions
If you don't have breadcrumbs, you can use ground dry bread.
You can swap the cheese for any semi-hard cheese, but be mindful of the final texture.
Variations
You can add a little paprika or pepper to the breadcrumbs if you want to change the crust's flavor.
For a crunchier crust, use coarser breadcrumbs.
Serving ideas
The simplest way is to serve it with a salad of greens or raw vegetables.
It can also be eaten with tomatoes or a simple sauce, but it goes well with just fresh bread.
Frequently asked questions
1. What cheese is suitable for breading?
Ideally, use a cheese that doesn't melt too quickly and has a compact texture. Any semi-hard cheese works, just make sure it’s not too mature or too soft.
2. Can I prepare the breaded cheese slices in advance?
You can prepare the breaded slices and keep them in the fridge for a few hours before frying. I don't recommend leaving them overnight, as the breadcrumbs get soggy and won’t be crispy anymore.
3. What do I do if the slices fall apart while frying?
This usually happens if there's not enough egg or if the cheese slices are too thin. Make sure they are well coated in egg and breadcrumbs and use cheese that is 1 cm thick.
4. Can I bake it?
The classic recipe calls for frying. Baking doesn’t yield the same crispiness, and the cheese may ooze out faster. If you still want to try, use parchment paper and keep an eye on the oven, but the result will be different.
5. How do I know when the breaded cheese is done?
When the crust is golden on both sides and the cheese starts to soften a bit. Don’t leave it in the pan too long.
Nutritional values
Approximately, for one slice of breaded cheese (about 60-70 g): 180-220 kcal, 10-12 g protein, 14-16 g fat, 8-10 g carbohydrates. Values vary depending on the type of cheese used, the amount of egg, flour, and breadcrumbs left on the slice, and the oil absorbed during frying. It is a more substantial recipe in caloric intake.
Storage and reheating
It is best eaten immediately after frying. If there are leftovers, they can be stored in the fridge, but the crust will soften. When reheating in the oven or pan, the cheese may ooze out. The recipe is not suitable for long-term storage.
Quick Info
Total time: about 10 minutes
Servings: 4-5 (one slice per person)
Difficulty: easy
Recipe type: quick lunch or dinner
Ingredients
4-5 slices of cheese, 1 cm thick
2 eggs
salt
flour
breadcrumbs (or ground dry bread)
4-5 tablespoons oil for frying
Preparation method
1. Cut the cheese into slices about 1 cm thick. The slices should be thick enough so they don't melt too quickly when fried.
2. Break the eggs into a bowl and beat them with a pinch of salt.
3. On a flat plate, place the flour, and on another the breadcrumbs. Prepare everything within reach to work quickly.
4. Take each slice of cheese and first dip it in flour, ensuring it's covered on all sides. Shake off the excess.
5. Dip the slices in the beaten egg, then in the breadcrumbs, pressing gently to help them stick well. Dip again in the egg for a thicker crust.
6. Heat a pan with enough oil to cover the bottom. When the oil is hot, fry the cheese slices on both sides over medium to high heat, just until they brown quickly. Don't leave them too long, or the cheese will ooze out.
7. Remove the breaded cheese onto a rack or paper towel to drain well from the oil.
8. Serve immediately alongside a salad of greens.
Why I make this recipe often
I make it because it doesn't require special ingredients and really helps when I have no other ideas. It cooks quickly, and I can pair it with any salad. I also don’t spend too much time washing dishes afterward, which matters when I'm in a hurry.
Tips and variations
Tips
Don't use thin slices of cheese, or they'll melt too much when frying.
Beat the eggs well so there are no uncovered areas.
Fry just enough to get a crust, so the cheese doesn't ooze out.
Use paper towels to remove excess oil, or it will remain greasy.
Substitutions
If you don't have breadcrumbs, you can use ground dry bread.
You can swap the cheese for any semi-hard cheese, but be mindful of the final texture.
Variations
You can add a little paprika or pepper to the breadcrumbs if you want to change the crust's flavor.
For a crunchier crust, use coarser breadcrumbs.
Serving ideas
The simplest way is to serve it with a salad of greens or raw vegetables.
It can also be eaten with tomatoes or a simple sauce, but it goes well with just fresh bread.
Frequently asked questions
1. What cheese is suitable for breading?
Ideally, use a cheese that doesn't melt too quickly and has a compact texture. Any semi-hard cheese works, just make sure it’s not too mature or too soft.
2. Can I prepare the breaded cheese slices in advance?
You can prepare the breaded slices and keep them in the fridge for a few hours before frying. I don't recommend leaving them overnight, as the breadcrumbs get soggy and won’t be crispy anymore.
3. What do I do if the slices fall apart while frying?
This usually happens if there's not enough egg or if the cheese slices are too thin. Make sure they are well coated in egg and breadcrumbs and use cheese that is 1 cm thick.
4. Can I bake it?
The classic recipe calls for frying. Baking doesn’t yield the same crispiness, and the cheese may ooze out faster. If you still want to try, use parchment paper and keep an eye on the oven, but the result will be different.
5. How do I know when the breaded cheese is done?
When the crust is golden on both sides and the cheese starts to soften a bit. Don’t leave it in the pan too long.
Nutritional values
Approximately, for one slice of breaded cheese (about 60-70 g): 180-220 kcal, 10-12 g protein, 14-16 g fat, 8-10 g carbohydrates. Values vary depending on the type of cheese used, the amount of egg, flour, and breadcrumbs left on the slice, and the oil absorbed during frying. It is a more substantial recipe in caloric intake.
Storage and reheating
It is best eaten immediately after frying. If there are leftovers, they can be stored in the fridge, but the crust will soften. When reheating in the oven or pan, the cheese may ooze out. The recipe is not suitable for long-term storage.