BREADED CHEESE – “CASCAVAL PANE”
This is really a Romanian specialty but we embraced it immediately in Transylvania. It’s one of the favorites in any Romanian restaurant, a quick and easy, delicious appetizer and I’m sure a kid’s favorite. But you must use a cheese called Cascaval (hard and tangy cheese) to make it authentic. The finished product will melt in your mouth. A great filler up or quick lunch idea.
- 6-8 , ½ inch slices of cascaval or similar hard cheese
- Salt, black pepper to season
- For the breading: 3 separate containers: 1 with all purpose flour
1 with 2-3 eggs, beaten
1 with bread crumbs
4. Olive oil for cooking
Slice your cheese and season it on both sides. Coat it with the flour first, then in the eggs and last in the bread crumbs. If you desire a fluffier coat, dip it back into the egg mixture and in the bread crumbs.
Heat up your olive oil and when hot, place your breaded cheese slices in the pan, turning it only once until golden brown. And you’re done!
You must eat this immediately or the cheese will harden if cold.
Serve it with lemon wedges or a side salad with some vinaigrette dressing.
EGESZSEGEDRE! BON APPETITE!