Kashkaval Pane (Bulgarian Fried Cheese)
Photo: Christo, CC BY-SA 4.0
Kashkaval pane is a Bulgarian dish of sliced yellow cheese, breaded and deep fried until golden. The trick is the double coating: egg and crumbs twice over form a thick shell that holds the cheese as it softens in the hot oil. A quick dip in water before the flour helps the coating cling. Kashkaval is a firm, savory cheese that turns soft and stretchy inside the crust. Serve it hot, with parsley.
Instructions
Cut the cheese into slices about half an inch thick. Dip each slice in water, then pat off the excess moisture gently with paper towels.
Pour the oil into a pot and heat it until a small piece of bread sizzles the moment it is dropped in. While it heats, beat the eggs in a shallow bowl.
Spread the seasoned flour on one plate and the bread crumbs on another. Set them beside the egg so you can work down the line.
Press each cheese slice into the flour until it has a thin, even coat, and shake off any extra. Dip it in the egg, then in the bread crumbs, then in the egg a second time and the crumbs again, so the whole slice is covered.
Fry the slices right away in the hot oil until they are golden brown.
Lift them out and drain on paper towels. Serve hot, garnished with parsley.
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