How to make
This is our favorite breaded cheese, often prepared in every home. The difference here is that we make it in a Teflon pan, which has a non-stick coating and will allow us to use very little fat. With this, our traditional appetizer will become healthier and not quite fried, but rather baked.
The cheese must be removed from the refrigerator 20-30 minutes before cooking, so that it is at room temperature.
Beat the eggs with a pinch of salt and in a separate plate prepare flour for rolling.
Heat a teflon pan over a moderate heat and coat the bottom with a spoonful of oil, or olive oil.
Cut the cheese into slices of your preferred size.
Proceed as usual for breading, by rolling each piece first in egg, then in flour and again in egg.
Place in the pan to brown on one side until golden and carefully flip on the other side with a quick movement. Use a wide spatula to turn and remove the finished breaded cheeses.
For the next batch of baking, add another spoonful of fat in the pan, just enough to coat the surface lightly.
Serve this appetizer warm so it's stretchy and soft on the inside as you eat it.
Enjoy your meal! The Breaded cheese in a pan is amazing.
