Breaded Cheese (Cas Pane)

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Recipe: Breaded Cheese (Cas Pane)

Goat milk, goat feta, goat fresh cheese... my refrigerator is full of all these. Luckily I am from Salaj county and travel through the area, otherwise I would not have access to such rare and 100% natural products. And at affordable prices too, comparable to cow products. The Ghiurutan family goat farm, which I had the honor to visit over the weekend, is located in Fantanele village, Dragu commune in Salaj county, very close to Hida. A family business, still in its early stages as Mr. Viorel Ghiurutan told us, but where I saw the love for animals, for the products that come from their farm... and ultimately a respect for us, the end consumers. I cannot describe it, I do not have enough talent yet to tell you how impressive the visit was, the people I met there, and let me not forget the little goats that kept chewing on my pants and shoelaces non-stop 😊 It is encouraging to know that such things still exist in our country.

If you want to contact them for anything: goats, kids, bucks, milk or cheese, Mr. Viorel Ghiurutan's number is 0745-775779. For those in the area, their products are also sold in Zalau, at the market in front of the Prefecture. I hope they will reach Cluj soon 😉

Until this meeting, I only knew that goat milk is very good for the lungs, but I learned other qualities as well, I will list them below for those interested:

  1. the proteins in goat milk are very similar to those in human milk, so it is easier to digest
  2. goat milk and cheese made from it has less fat and cholesterol than cow milk; it also has fewer calories, making it suitable for weight loss diets
  3. it is rich in calcium and vitamin B2 plus other vitamins, proteins, potassium, magnesium... being effective in fighting stress, insomnia, depression, migraines; it has anti-inflammatory properties and helps lower blood pressure.

And now let me return to today's recipe, from the wonderful goat fresh cheese I made breaded cheese last night with a crust of breadcrumbs enriched with herbs de Provence and I think it turned out great.

Ingredients

4 slices fresh cheese (preferably sheep or goat)
1 heaping tablespoon flour
2 eggs
oil for frying

Seasoned Breadcrumbs
4 tablespoons breadcrumbs
1 teaspoon herbs de Provence
5-6 flakes dried garlic (or a pinch of granulated garlic)
1/2 teaspoon chili powder (optional)
1/2 teaspoon salt

Servings: 2

How to prepare breaded cheese (cas pane)

  1. Cut the cheese slices about a finger thick. Mix the breadcrumbs with all the seasonings in a coffee grinder. Put the flour in one plate, beat the eggs with a pinch of salt in another, and pour the seasoned breadcrumbs in a third plate.
    * you can also use herb breadcrumbs prepared according to the recipe here
  2. First dip the cheese slices in flour and gently shake off the excess. Then dip the slices in egg. Then coat them in breadcrumbs. Repeat the last two steps: dip in egg again and finally in breadcrumbs again, making sure the pieces are perfectly covered. Press the breadcrumbs with your fingers on all sides (including the edges) so the crust is compact and adheres better. Lift the slice on one edge and gently shake off the excess breadcrumbs.
  3. When all slices are prepared as above, put them in the refrigerator for at least 1 hour or until you want to serve them. This way the crust will set better.
  4. Heat oil about half a finger deep in a pan. Check that it is hot enough by sprinkling a little flour in the oil and if it sizzles it is ready. If the oil is not hot enough, the result will be extremely greasy.
  5. Fry the cheese slices in the hot oil, maximum 30 seconds on each side, until nicely golden. Use a spatula to transfer the slices to paper towels to absorb excess fat.
    * do not crowd too many cheese slices in the pan so the oil temperature does not drop; if they do not all fit at once, fry in batches
  6. Serve immediately! It is best hot, when the cheese is still soft.

Dredging the cheese in flour

Dredging the cheese in flour

Then in egg

Then in egg

And in breadcrumbs

And in breadcrumbs

Refrigerating the prepared slices

Refrigerating the prepared slices

Frying in hot oil

Frying in hot oil

The goats that gave us the cheese

The goats that gave us the cheese

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