Traditional recipes

Cheese appetizer with cabbage salad

Cheese appetizer with cabbage salad

The cheese is sliced ​​about a finger, or 1 cm thick. 6 slices will come out of 400 grams.

Beat the two eggs well with a pinch of salt.

Prepare two flat plates, one with white flour and the other with breadcrumbs.

Take a slice of cheese, pass it through the flour, then through the beaten egg, then again through the flour, and through the beaten egg and finally through the breadcrumbs, taking care to soak and wrap well in all these layers ( egg, flour and breadcrumbs).

Put the cheese slice prepared in this way on a plate and continue with all the others, to have them at hand when they are fried.

Heat the oil in a pan with a small circumference. The cheese should be dipped in oil, so that it is fried on both sides simultaneously and you do not have to turn them, which could cause it to spread in the oil.

When the oil is hot, fry a slice of cheese wrapped in flour, egg and breadcrumbs and keep on low heat for no more than 2 minutes, until nicely browned. Remove with a spatula and place on a plate lined with paper towels.

Fry all the other slices of cheese in the same way, put them on absorbent paper and then serve hot with cabbage salad.

For the salad, the cabbage is cleaned of the outer leaves, washed and finely chopped, then rubbed a little with salt, sprinkled with finely chopped dill and kept in water with a little vinegar for a few minutes. When serving, remove the cabbage from the water with vinegar and drain.