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Cașcaval pané (breaded fried cheese): recipe illustration
Salads & starters

Cașcaval pané (breaded fried cheese)

Slices of cașcaval coated in breadcrumbs and fried until the crust is golden and the centre is melting and stringy. A classic on Moldovan tables, served as a starter or with potatoes.

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Ingredients

Ingredients

Panure

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the cașcaval into slices about 1 cm thick.
  2. Set out the flour, beaten eggs and breadcrumbs in three shallow bowls.
  3. Dip each slice in the flour, then the egg, then the breadcrumbs, pressing lightly.
  4. Repeat the egg and breadcrumb step for a thicker, double crust if you like.
  5. Freeze the coated slices for 15 minutes so they don't run in the oil.
  6. Heat the oil to 170 °C in a deep pan, or until a breadcrumb sizzles vigorously.
  7. Fry the slices 1 to 2 minutes per side, until nicely golden.
  8. Drain on kitchen paper and serve straight away.

Variations and tips

Oven version. Bake the coated slices on an oiled tray at 200 °C for 10 minutes, turning them halfway through.

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Original Ecomely recipe.