A few times I tried to make breaded cheese at home, but either it leaked or the slices deformed while frying. Until I found a simple method that actually works – I keep the cheese in the freezer before cooking it. It doesn’t leak, doesn’t run, stays compact, and is easy to handle while frying.
Quick Info
Total time: about 30 minutes (plus freezing time)
Preparation time: 10 minutes, after freezing
Cooking time: 10 minutes
Servings: 2
Difficulty: easy
Recipe type: warm snack, simple main dish
Ingredients
200 g of Delaco cheese (or other hard cheese)
1 egg
white flour
breadcrumbs
Preparation method
1. Cut the cheese into thick slices of about 1 cm. The thicker they are, the lower the risk of them melting quickly.
2. Place the cheese slices on a plate and put them in the freezer. Leave them until they are well-frozen (at least 30 minutes, you can leave them longer if you have time).
3. Prepare three plates: one with flour, one with beaten egg, and one with breadcrumbs.
4. Take the cheese out of the freezer just before you start passing it through the other ingredients.
5. Take each slice, coat it in flour, then in egg, back in flour, and again in egg. Make sure to cover the edges well at each step, so there are no uncovered areas.
6. Dip the slices in breadcrumbs, pressing lightly so they stick all over and there are no gaps.
7. Heat oil in a pan (not too hot, so the breadcrumbs don’t burn).
8. Place the slices in the pan without overcrowding. Fry them on each side for a few minutes until golden.
9. Remove them onto paper towels to drain excess oil.
10. Serve immediately while they are hot and the crust is crispy.
Why I make this recipe often
I like that it’s quick to make and doesn’t require many ingredients. The result is consistent, the cheese doesn’t leak while frying, and I don’t have to worry about that.
Tips and Variations
Tips
Don’t skip the freezer step, otherwise, the cheese will surely melt too quickly and might lose its crust.
If you don’t have time to fry them all at once, you can leave the prepared slices in the freezer and take them out one by one.
Make sure to cover even the edges when passing them through flour, egg, and breadcrumbs – that’s where it can easily leak.
Substitutions
You can use any hard cheese or Emmental type if you don’t have Delaco.
The egg cannot be effectively replaced in this recipe, as it is key for the double crust.
Classic breadcrumbs work best, but if you want a coarser version, you can also try panko.
Variations
If you want an even crispier crust, pass the slices through the flour-egg-breadcrumb process twice.
You can add a little pepper or dried herbs to the breadcrumbs for extra flavor.
Instead of frying, you can also try baking them, but the texture will be different and there may be a higher risk of leaking.
Serving Ideas
They go well with a simple salad or with fried potatoes. They also work as a side dish for a steak.
Frequently Asked Questions
What do I do if I don’t have Delaco cheese?
Any hard cheese will work. Avoid too soft cheeses, as they melt too quickly and won’t stay compact.
Can I prepare the slices a day in advance?
Yes, you can cut the cheese and leave it in the freezer overnight, covered.
If I don’t have breadcrumbs, can I use something else?
Breadcrumbs are the best choice for the crust. In their absence, you can try crushed cornflakes, but the texture will be slightly different.
How can I prevent them from sticking together while frying?
Don’t overcrowd the pan. Fry them in batches so they don’t stick together.
Nutritional Values
Approximately, one serving has about 350-400 kcal, most of which come from cheese and breadcrumbs. Protein approximately 18-20 g, fat 23-25 g, carbohydrates 18-20 g. Values may vary depending on the type of cheese and how much breadcrumbs or oil remains on each slice.
Storage and Reheating
Breaded cheese is best consumed immediately while it is hot and crispy. If there are leftovers, you can store them in the fridge for a maximum of one day, but upon reheating, the crust will not be as crispy. It’s best to make and eat them on the spot.
Quick Info
Total time: about 30 minutes (plus freezing time)
Preparation time: 10 minutes, after freezing
Cooking time: 10 minutes
Servings: 2
Difficulty: easy
Recipe type: warm snack, simple main dish
Ingredients
200 g of Delaco cheese (or other hard cheese)
1 egg
white flour
breadcrumbs
Preparation method
1. Cut the cheese into thick slices of about 1 cm. The thicker they are, the lower the risk of them melting quickly.
2. Place the cheese slices on a plate and put them in the freezer. Leave them until they are well-frozen (at least 30 minutes, you can leave them longer if you have time).
3. Prepare three plates: one with flour, one with beaten egg, and one with breadcrumbs.
4. Take the cheese out of the freezer just before you start passing it through the other ingredients.
5. Take each slice, coat it in flour, then in egg, back in flour, and again in egg. Make sure to cover the edges well at each step, so there are no uncovered areas.
6. Dip the slices in breadcrumbs, pressing lightly so they stick all over and there are no gaps.
7. Heat oil in a pan (not too hot, so the breadcrumbs don’t burn).
8. Place the slices in the pan without overcrowding. Fry them on each side for a few minutes until golden.
9. Remove them onto paper towels to drain excess oil.
10. Serve immediately while they are hot and the crust is crispy.
Why I make this recipe often
I like that it’s quick to make and doesn’t require many ingredients. The result is consistent, the cheese doesn’t leak while frying, and I don’t have to worry about that.
Tips and Variations
Tips
Don’t skip the freezer step, otherwise, the cheese will surely melt too quickly and might lose its crust.
If you don’t have time to fry them all at once, you can leave the prepared slices in the freezer and take them out one by one.
Make sure to cover even the edges when passing them through flour, egg, and breadcrumbs – that’s where it can easily leak.
Substitutions
You can use any hard cheese or Emmental type if you don’t have Delaco.
The egg cannot be effectively replaced in this recipe, as it is key for the double crust.
Classic breadcrumbs work best, but if you want a coarser version, you can also try panko.
Variations
If you want an even crispier crust, pass the slices through the flour-egg-breadcrumb process twice.
You can add a little pepper or dried herbs to the breadcrumbs for extra flavor.
Instead of frying, you can also try baking them, but the texture will be different and there may be a higher risk of leaking.
Serving Ideas
They go well with a simple salad or with fried potatoes. They also work as a side dish for a steak.
Frequently Asked Questions
What do I do if I don’t have Delaco cheese?
Any hard cheese will work. Avoid too soft cheeses, as they melt too quickly and won’t stay compact.
Can I prepare the slices a day in advance?
Yes, you can cut the cheese and leave it in the freezer overnight, covered.
If I don’t have breadcrumbs, can I use something else?
Breadcrumbs are the best choice for the crust. In their absence, you can try crushed cornflakes, but the texture will be slightly different.
How can I prevent them from sticking together while frying?
Don’t overcrowd the pan. Fry them in batches so they don’t stick together.
Nutritional Values
Approximately, one serving has about 350-400 kcal, most of which come from cheese and breadcrumbs. Protein approximately 18-20 g, fat 23-25 g, carbohydrates 18-20 g. Values may vary depending on the type of cheese and how much breadcrumbs or oil remains on each slice.
Storage and Reheating
Breaded cheese is best consumed immediately while it is hot and crispy. If there are leftovers, you can store them in the fridge for a maximum of one day, but upon reheating, the crust will not be as crispy. It’s best to make and eat them on the spot.