Luxembourgian Kashkaval Pane

Ingredients

In this adaptation of the Balkan dish Kashkaval Pane, we incorporate Luxembourgian spices and herbs to infuse the cheese with the flavors of the target cuisine. Additionally, we serve the dish as an appetizer or part of a cheese platter, which aligns with the Luxembourgian culinary tradition. We alse have the original recipe for Kashkaval pane, so you can check it out.

• 250g (8.8 oz) Kashkaval cheese 250g (8.8 oz) Kashkaval cheese
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Slice the Kashkaval cheese into 1/2-inch thick slices.
2. 2.
   In a shallow dish, combine the breadcrumbs, dried thyme, paprika, garlic powder, salt, and black pepper.
3. 3.
   Dip each slice of cheese into the beaten eggs, ensuring it is fully coated.
4. 4.
   Press the cheese slices into the breadcrumb mixture, making sure they are evenly coated on all sides.
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 fried cheese slices from the pan and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Luxembourgian Kashkaval Pane warm as an appetizer or part of a cheese platter.

Treat your ingredients with care...

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

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the breadcrumb mixture.
• Serve the Kashkaval Pane with a side of fresh salad greens for a refreshing contrast.
• Experiment with different dipping sauces such as spicy tomato chutney or tangy mustard.

Serving advice

Serve the Luxembourgian Kashkaval Pane warm as an appetizer or part of a cheese platter. Accompany it with a variety of condiments such as fruit preserves, honey, or mustard for a delightful flavor combination.

Presentation advice

Arrange the golden Kashkaval Pane slices on a platter, garnished with fresh herbs such as parsley or thyme. Serve it alongside the condiments in small bowls for an inviting and visually appealing presentation.