Caciocavallo Fritta Recipe
Fried panko breaded caciocavallo cheese, basil pesto, heirloom tomato, Pomodoro sauce, parma prosciutto
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cheese
Cut the caciocavallo cheese into thick slices (about 1 inch).
- 2
Set Up Breading Station
Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs seasoned with salt and pepper.
- 3
Bread the Cheese
Dredge each cheese slice in flour, dip into the beaten eggs, and then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Fry 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.
- 5
Prepare the Tomatoes
Slice the heirloom tomatoes and season with a pinch of salt and pepper.
- 6
Assemble the Dish
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.
- 7
Serve
Serve immediately while the cheese is hot and crispy.
