Kashkaval Pane with Herb Crust

Ingredients

• 250g (8.8 oz) Kashkaval cheese, sliced 250g (8.8 oz) Kashkaval cheese, sliced
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 2 eggs, beaten 2 eggs, beaten
• 1 cup breadcrumbs (100g) 1 cup breadcrumbs (100g)
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 20g (1g sugar)
• Protein: 16g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a shallow dish, combine the breadcrumbs, chopped parsley, dill, thyme, salt, and black pepper. Mix well.
2. 2.
   Dip each slice of Kashkaval cheese into the flour, shaking off any excess.
3. 3.
   Dip the floured cheese slices into the beaten eggs, ensuring they are fully coated.
4. 4.
   Press each cheese slice into the breadcrumb mixture, making sure both sides are evenly coated.
5. 5.
   Heat vegetable oil in a frying pan over medium heat.
6. 6.
   Fry the cheese slices for about 2-3 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove the Kashkaval Pane from the pan and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve hot and enjoy the gooey, crispy goodness!

Treat your ingredients with care...

• Kashkaval cheese — Make sure to slice the cheese into even pieces to ensure even cooking and melting.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the breadcrumb mixture.
• Experiment with different herbs such as rosemary or oregano to customize the flavor profile.
• Serve the Kashkaval Pane with a side of tangy tomato sauce or a refreshing cucumber and yogurt dip.
• If you prefer a lighter version, you can bake the cheese slices in the oven instead of frying them.
• To make the dish more substantial, serve it alongside a fresh salad or roasted vegetables.

Serving advice

Serve the Kashkaval Pane as an appetizer or as part of a mezze platter. It pairs well with crusty bread, olives, and pickled vegetables.

Presentation advice

Arrange the golden-brown Kashkaval Pane slices on a platter and garnish with a sprig of fresh herbs. The vibrant colors of the herb crust will make the dish visually appealing.