Fried panko breaded caciocavallo cheese, basil pesto, heirloom tomato, Pomodoro sauce, parma prosciutto

Cut the caciocavallo cheese into thick slices (about 1 inch).

Prepare the Cheese

Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt and pepper.

Set Up Breading Station

Dredge each cheese slice in flour, dip into the beaten eggs, and then coat with panko breadcrumbs, pressing gently to adhere.

Bread the Cheese

In a large skillet, heat olive oil over medium heat. Fry the breaded cheese slices until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Cheese

Slice the heirloom tomatoes and season with a pinch of salt and pepper.

Prepare the Tomatoes

On a plate, place the fried caciocavallo cheese slices, top with basil pesto, arrange heirloom tomato slices, and drizzle with pomodoro sauce. Add slices of parma prosciutto on the side.

Assemble the Dish

Serve immediately while the cheese is hot and crispy.

Serve

Caciocavallo cheese

Panko breadcrumbs

Eggs

All-purpose flour

Basil pesto

Heirloom tomatoes

Pomodoro sauce

Parma prosciutto

Olive oil

Salt

Black pepper

Caciocavallo Fritta

Make Caciocavallo Fritta Recipe in just 30m. Fried panko breaded caciocavallo cheese, basil pesto, heirloom tomato, Pomodoro sauce, parma prosciutto

Caciocavallo Fritta Recipe

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