Breaded cheese

Name: Breaded cheese - Bianca L.
Ingredients: 300 grams of cheese; 2 eggs; 200 grams of breadcrumbs; half a teaspoon of seasoning; salt; pepper

Appetizers - Breaded cheese by Bianca L. - Recipia

If you find yourself with a piece of cheese and a few eggs in the fridge, breaded cheese is one of the quickest solutions for a warm snack. I usually make it when I want something savory, simple, without too many ingredients around. I most often serve it right next to sliced tomatoes and onions, but it works just as well as a snack or instead of an appetizer on a larger table. Quick info Total time: about 15-20 minutes Preparation time: 10 minutes Frying time: 1-2 minutes/piece Servings: 2-3 people Difficulty: easy Recipe type: warm snack or appetizer Ingredients 300 g cheese (ideally a firmer type, so it doesn't melt too quickly when frying) 2 eggs 200 g breadcrumbs half a teaspoon of Delikat or another seasoning for eggs salt pepper Preparation method 1. Cut the cheese into thick slices, at least half a centimeter thick. It's important for them to be thicker slices so they don't melt too quickly in the pan. You can cut them into triangles or however you prefer, but they should be somewhat equal to fry evenly. 2. Beat the 2 eggs in a deep plate. Add Delikat, salt, and pepper to taste and mix well. 3. Place the breadcrumbs in another plate. 4. Take one piece of cheese at a time. First, dip it in the egg, then in the breadcrumbs. To achieve a thicker crust and prevent the cheese from leaking while frying, repeat this operation 1-2 more times: egg, breadcrumbs, egg, breadcrumbs. In the end, each piece should be completely covered. 5. Heat a pan with enough oil for frying (oil bath). The oil must be well heated before adding the cheese; otherwise, it will soften too quickly. 6. Fry the cheese on low heat, for 1-2 minutes on each side, until the crust turns golden. Don't leave it too long, or it will melt too much and leak. 7. Remove the fried pieces onto a paper towel to absorb excess oil. 8. Serve them while they are hot. Why I make this recipe often Because it is quick and you don't need many ingredients. It works whenever I need a warm snack or something filling. If you have cheese and eggs at home, it's a nearly foolproof recipe that doesn't involve too much work. Tips and variations Tips The cheese should be firm and well chilled. If it is too soft or at room temperature, it tends to melt too quickly and leak from the crust. If you want an even thicker crust, you can repeat the egg and breadcrumbs step one more time. Don’t fry too many pieces at once so that the oil temperature doesn’t drop. Substitutions Delikat can be omitted or replaced with any other preferred seasoning for eggs. You can use any type of cheese, but the firmer it is, the better it will turn out. Classic breadcrumbs work best, but you can also try panko breadcrumbs if you have them on hand. Variations If you want, you can add dried herbs or paprika to the breadcrumbs for extra flavor. The breaded cheese can also be cut into sticks, not just triangles or slices. Serving ideas The simplest way is to place it next to sliced tomatoes and onions. It also goes well with green salad or cucumbers. It can be served as an appetizer on a platter alongside other cold cuts or vegetables. It can be put in a sandwich or burger if you want to try a different version. Frequently asked questions 1. What type of cheese is best for frying? A firmer cheese is recommended, not one that is very soft or has a lot of moisture, so it doesn’t melt and leak while frying. Classic Romanian cheese or a more aged gouda works well. 2. How do I prevent the cheese from leaking from the crust? The most important thing is to cover each piece with multiple layers of egg and breadcrumbs, at least two. Also, cold cheese, straight from the fridge, greatly reduces the risk of leaking. 3. Can it be baked in the oven instead of frying? The classic recipe involves frying in an oil bath. It doesn't come out as crispy in the oven, and it’s harder to keep the cheese in the crust, so I don’t recommend it. 4. What type of oil should I use for frying? Any frying oil works, I usually use sunflower oil. 5. Can it be made with cheese other than cheese? Telemea cheese is not suitable because it softens and leaks quickly. A firm cheese, ideally cheese, is required. Nutritional values Approximately, per 100 g of breaded cheese (with breadcrumb crust): Calories: about 320-350 kcal Protein: 16-18 g Fat: 22-24 g Carbohydrates: 18-20 g Values vary depending on the type of cheese, the amount of breadcrumbs absorbed, and the oil left after frying. Storage and reheating Breaded cheese is best immediately after frying when it’s warm and the crust is crispy. However, if there are leftovers, you can keep it in the fridge for up to a day, but the crust will become soft. Reheating in the oven is the best option, but the texture will not be the same as at the beginning. For the best experience, cook only as much as you consume on the spot.

Breaded cheese

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