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Cheese in batter in a frying pan

Pan-Fried Breaded Cheese

Quick, super simple, and delicious — a perfect snack! You can have this breaded pan-fried cheese ready in 15 minutes. It makes a great fast bite or a hot appetizer to serve with drinks. And it's tasty cold, too — it pairs especially well with beer!

Lyalich

Recipe author

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Composition / ingredients

Servings:

Hard cheese

200

Milk

Flour

Eggs

Breadcrumbs

100

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 17 g

Fats 31 % 16 g

Carbohydrates 37 % 19 g

283 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 15 min

Step 1:

How do you pan-fry breaded cheese? Gather all your ingredients. A firm cheese, Parmesan, or even dense mozzarella works beautifully — in other words, any cheese that melts well.
Step 2:

Cut the cheese into pieces about 1/2 inch (1 cm) thick. The shape is up to you — sticks, squares, rounds, wedges, or triangles. Just don't go thinner than about 1/2 inch.
Step 3:

Crack the egg into a deep bowl, pour in the cold milk, and season with salt and pepper. Go easy on the salt — different cheeses vary in saltiness, so taste yours first. Mix everything with a fork or whisk until smooth.
Step 4:

Put the flour on a plate, add the cut cheese, and toss well. The flour should coat the cheese completely — otherwise the crust that's meant to seal it in will just slide off.
Step 5:

Dip the cheese pieces one at a time into the egg mixture, coating them completely.
Step 6:

Right away, press them firmly into the breadcrumbs. Use plain white, finely ground crumbs for a smooth, dense, crispy crust. You can buy breadcrumbs or make your own from dried-out white bread or rolls.
Step 7:

Spread the breaded cheese pieces out on the counter and let them sit for 5 minutes. The coating will dry a little and hold on better.
Step 8:

Pour vegetable oil into a small, high-sided skillet and heat it well over medium heat. Refined oil is best, since it scorches less. Add the cheese and fry 1–2 minutes per side, until golden. Don't crowd the pan or the pieces will be hard to flip — work in batches. Line a plate with paper towels and set the fried cheese on it to drain off excess oil.
Step 9:

Serve while they're hot.
Step 10:

Enjoy!

Fry in an oil with a high smoke point! Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.