Breaded cow's cheese

There are days when I want something quick, but I also want to genuinely enjoy what I'm eating. Breaded cow cheese is one of the simple solutions, especially if I have a good piece of cheese in the fridge. Sliced, dipped in flour, egg, and breadcrumbs, it fries up quickly. I love that I don’t need any special utensils or planning.

Quick Info

Total time: 20-25 minutes
Preparation time: 10 minutes
Frying time: 10-12 minutes
Servings: 3-4
Difficulty: easy
Recipe type: warm snack, quick lunch, appetizer

Ingredients

400 g cow cheese
2-3 eggs
flour (about 2-3 tablespoons, just for coating)
breadcrumbs (about 4-5 tablespoons, for crust)
oil for frying (enough to lightly cover the bottom of the pan)

Instructions

1. Cut the cheese into slices that are neither too thick nor too thin. I usually aim for about 1 cm thick so they don’t break while frying.
2. Place the flour on a flat plate, the breadcrumbs on another, and beat the eggs in a bowl with a fork until well mixed.
3. Dip each slice of cheese first in the flour, making sure it’s evenly coated on all sides. Shake off any excess.
4. Then dip it in the beaten egg. I like to use a fork to avoid getting the egg stuck on my hands.
5. Finally, coat the slice in breadcrumbs, again on all sides. I press down slightly to ensure the breadcrumbs stick well.
6. Heat the oil in a non-stick pan over medium heat. When it’s hot enough (I test with a crumb of breadcrumb that should sizzle immediately), add the cheese slices.
7. Fry each side until golden and the crust is clear, being careful not to leave them too long so the cheese doesn’t ooze out. Generally, about 1-2 minutes per side is sufficient.
8. Remove the slices onto a paper towel to absorb any excess oil. Serve warm.

Why I make this recipe often

I love that it doesn’t take much time and I can use what I already have at home. Breaded cheese is great as a snack or a quick lunch, and it doesn’t require hard-to-find ingredients. It can be adjusted based on the amount of cheese I have, and the result is consistent, with no surprises.

Tips and Variations

Tips

- Don’t cut the cheese too thin, or it will completely melt while frying.
- The oil should be hot enough, but not excessively so, to avoid burning the breadcrumbs.
- If the cheese is too salty, I soak it in cold water for a few minutes before preparing it, then drain it well.

Substitutions

- Cow cheese can be replaced with any cheese that doesn’t melt too quickly while frying (like firm feta or semi-hard cheese).
- For a thicker crust, I can dip the slices twice in egg and breadcrumbs for a crunchier layer.

Variations

- Sometimes I mix a bit of pepper or paprika into the breadcrumbs.
- I can add dried herbs to the breadcrumbs, depending on my preference.
- If I have leftover breadcrumbs, I use them for another recipe instead of throwing them away.

Serving Ideas

- Serve immediately while warm and the crust is crispy.
- Goes well with a tomato salad or fresh cucumbers.
- Can be served with fresh bread or flatbread.
- As an appetizer, cut into smaller cubes and serve on toothpicks.

Frequently Asked Questions

1. Can I use another type of cheese instead of cow cheese?
Yes, as long as the cheese isn’t too soft and doesn’t melt easily. Firm feta, sheep cheese, or firmer goat cheese can work, but they shouldn’t be too salty.

2. How much oil do I use for frying?
Enough to cover the bottom of the pan with a layer about 1 cm thick. It shouldn’t be a deep fry.

3. What do I do if the cheese is too salty?
I soak it in cold water for a few minutes, then dry it well before cooking. This can help remove excess salt.

4. Can I make breaded cheese without eggs?
If I don’t want to use eggs, I can try using thicker milk or a mixture of flour and water, but the crust won’t turn out quite as well.

5. Can the slices be baked?
For this classic recipe, I wouldn’t recommend it. In the oven, the crust won’t be as crispy, and the cheese will melt differently.

Nutritional Values

Approximately, for one serving (1/4 of the recipe):
Calories: 300-350 kcal
Protein: 15-18 g
Carbohydrates: 18-22 g (from breadcrumbs and flour)
Fat: 20-24 g (including absorbed oil and fat from cheese)

Values may vary depending on how much cheese and oil each slice absorbs. Cow cheese has a moderate fat content, but also adds protein.

Storage and Reheating

Breaded cheese is best enjoyed fresh. If there are leftovers, they can be stored in the fridge until the next day in a covered container, but the crust won’t be as crispy upon reheating. To reheat, I use a hot pan for a few minutes or the oven, but not the microwave.

 Ingredients: 400 g cow cheese, 2-3 eggs, flour, breadcrumbs, oil for frying

 Tags:  breaded cow cheese