A balancing act and another trip down memory lane: fried cheese and salad for my summer lunch

I think I wrote this here before: I am a cheeseaholic! There is something really comforting and delicious in a slice of cheese – something nostalgic and wholesome, intriguing and assertive. I like to eat cheese on its own, but I also use it (as you may have noticed by now) in lots and lots of recipes. Moreover, our refrigerator is always stocked with different kinds of cheese to suit all preferences in our household. That’s it: I think we are the Cheeseaholic family πŸ™‚

Whenever I have a good melting cheese – such as mozzarella or provolone – at my disposal, I like to fry it and to serve it accompanied by a salad or simply sandwiched between some good bread slices. Fried cheese is actually a dish which brings back many memories. Cheese was a delicacy when I was growing up, and we always ate it on its own, savoring every last crumb or tiny piece. One time we went over to my cousin for lunch and we discovered his wife had made melted cheese by simply frying a few cheese slices into the pan. We had never had fried cheese before, and we just loved it instantly! It was such an easy way to turn cheese into a fully fledged lunch! Back then, we were looking for creative ways to stretch the little food we had. Unsurprisingly then, we all thought frying the cheese was a great idea.

Over the years I used my cousin’s recipe on numerous occasions and with a considerable degree of success. My contribution has been to add chopped parsley to the flour-beaten egg-breadcrumbs trio, a move which gives the cheese an extra layer of flavor and freshness.Β 

Ingredients for 1 portion

2 thick slices of mozzarella cheese (the ones I got were 1/2in thick)

1 whole egg

1 cup all-purpose flour

1 cup breadcrumbs

1/3 cup chopped parsley

1/2 cup vegetable oil (for frying)

Salt and pepper to taste


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Heat the oil in a pan.

Beat the egg in a small bowl along with salt and pepper. Mix the chopped parsley and the breadcrumbs on a separate plate. Dredge one slice of cheese in flour, then in the beaten egg, and finally in the breadcrumb and parsley mixture. Put the coated cheese in the pan and fry over a medium heat for about 4-5 minutes or until golden brown, turning the cheese over half-way through frying. Repeat the process with the second slice of cheese.

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Take the cheese out of the pan and place it on a paper towel to remove the excess oil. Serve the cheese hot with a salad of your choice. On this occasion, I made a salad with romaine lettuce, grape tomatoes, cucumber, radishes, spring onion, crumbled feta cheese, extra virgin olive oil, salt and freshly crushed peppercorns.

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This is a quick and easy way to turn cheese into the centerpiece of your meal. Pair it with a fresh and vibrant salad, and you’ll have a delicious summer lunch in no time πŸ™‚

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