Recipe for: Pan-Fried Cheese with Side Salad: A Classic and Easy Recipe That Never Gets Old!
Ingredients:
- 10.5 oz (300 g) hard cheese (such as Cheddar or Gouda), cut into 1/2-inch (1 cm) thick slices
- All-purpose flour for dredging
- 2 eggs, beaten
- Breadcrumbs
For the salad:
- 2 carrots
- 14 oz (400 g) cabbage, shredded
- 1/4 bunch parsley, chopped
- Salt
- Olive oil
- Vinegar
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Instructions:
- Cut the cheese into 1/2-inch (1 cm) thick slices.
- Beat the eggs in a shallow bowl.
- Dredge each cheese slice in flour, then dip it in the beaten egg, and finally coat it in breadcrumbs. Repeat the egg and breadcrumb coating once more for a double-layered panfry.
- Place the breaded cheese slices on a plate and refrigerate for 10-15 minutes to set.
- While the cheese is chilling, prepare the salad: Shred the cabbage finely and coarsely grate the carrots. In a large bowl, combine the shredded cabbage, grated carrots, and chopped parsley. Season with salt, olive oil, and vinegar. Toss well and lightly knead the cabbage to soften it slightly.
- Heat a generous amount of oil in a frying pan over medium heat.
- Dip the chilled breaded cheese slices in the remaining beaten egg and fry until golden brown on both sides.
- Transfer the fried cheese slices to a paper towel-lined plate to drain excess oil.
- Serve the pan-fried cheese immediately with the prepared salad.
Enjoy!
Here are some additional tips:
- For a richer flavor, use aged cheese.
- You can also use a mix of breadcrumbs and grated Parmesan cheese for the coating.
- If you don’t have time to shred the cabbage, you can use a coleslaw mix.
- For a more flavorful salad, add some chopped cucumbers or bell peppers.
I hope you enjoy this recipe!
Recipe for: Pan-Fried Cheese with Side Salad: A Classic and Easy Recipe That Never Gets Old!
