Cașcaval Pane (pronounced kahsh-kah-vahl pah-neh) is Romania’s answer to the beloved mozzarella stick, made with—you guessed it—cașcaval cheese… or another semi-hard cheese if more readily available… and it pairs deliciously with my Mujdei De Usturoi garlic sauce!
↓ Recipe below ↓
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slices
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Ingredients
- 4 slices of Cascaval cheese or another semi-hard cheese like Gouda or Edam
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- salt and pepper to taste
- Vegetable oil for frying
Ingredients
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Instructions
- Cut the Cașcaval cheese into ½-inch thick slices. You can adjust the size or shape based on your preference.
- Set up a breading station with three shallow bowls or plates. In one bowl, place the flour. In the second bowl, add the beaten eggs, and in the third bowl, place the breadcrumbs seasoned with a pinch of salt and pepper.
- Dip each cheese slice first in the flour, shaking off any excess, then into the beaten eggs, and finally coat it with breadcrumbs, pressing the breadcrumbs gently to adhere. Make sure each slice is evenly coated.
- In a deep skillet or frying pan, heat about ½ inch of vegetable oil over medium-high heat until it reaches a temperature of 350-375°F. You can test the oil's readiness by dropping a small breadcrumb into the oil; it should sizzle and turn golden brown.
- Carefully place the breaded cheese slices into the hot oil without overcrowding the pan. Fry until they turn golden brown and crispy, which should take about 2-3 minutes per side. Use a slotted spoon to turn them over and remove them from the oil when they are done.
- Place the fried cheese slices on a plate lined with paper towels to absorb any excess oil. Repeat the frying process with any remaining cheese slices.
- Serve the Cașcaval Pane hot as an appetizer or snack. You can garnish with fresh herbs or a squeeze of lemon juice if desired. Cașcaval Pane is great served with my Mujdei De Usturoi {Garlic Sauce} recipe. Se bucura/enjoy!
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