Panfried Cheese
By: Taylor Davies
Published: Wednesday, December 2, 2009 - 12:14am

Ingredients




3 tablespoons all-purpose flour
1 teaspoon Paprika
8 ounces mild soft sheep's milk or other cheese, cut into ½-inch slices
2 eggs, beaten
1/2 cup fine break crumbs, preferably fresh
Extra virgin olive oil for frying

Preparation

1 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. 2 Put at least 1/8 inch oil in 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.

About


From Mark Bittman's "How to Cook Everything Vegetarian."  About this recipe it says, "Panfried cheese is universally popular, with the technique remaining much the same and the cheese changing. The Spanish version, made with paprika and sheep's milk cheese, is my favorite.  But 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."