Pan fried Cheese
Instructions:
- Panfried cheese is universally popular, with the technique
remaining pretty much the same and just the cheese
changing. The Spanish version, made with paprika and
manchego or other sheep’s milk cheese, is my favorite.
But Edam, Gouda, provolone, mozzarella, kasseri, and
feta all work nicely. Softer cheeses hold their shape better
during cooking if they’re well chilled to begin with, so
coat and refrigerate if possible.
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 pound mild soft sheep’s milk or other cheese, cut into 1/2-inch slices
- 2 eggs, beaten
- 1/2 cup fine bread crumbs, preferably fresh
- Extra virgin olive oil for frying
- Mix the flour and paprika together. Dredge the cheese slices in the flour, then the beaten egg, and finally the bread crumbs. If time allows, put the cheese on wax paper and refrigerate for an hour or longer.
- Put at least 1/8 inch olive oil in a heavy skillet over medium-high heat. When the oil is hot—it will shimmer— fry the cheese slices until golden brown, about 30 seconds, then turn and brown the other side. Drain on paper towels and serve as soon as possible