Fried Caciotta

Cook Time 30 minutes

Servings makes 3

Ingredients

1 Caciotta cheese

50g plain flour

150g breadcrumbs

15g chopped mixed herbs (sage, parsley, thyme and rosemary)

25g grated parmesan

3 whole eggs, beaten

35ml milk

Salt

Olive oil, for frying

Lemon wedges, to serve

Green salad, to serve

Method

Cut Caciotta into thirds longways, making 3 even discs.

Mix the breadcrumbs, parmesan and herbs and place on a flat plate. Place the flour on another plate and the beaten eggs mixed with milk in a shallow bowl.

Using one hand for the dry coating, coat both sides and edges of the Caciotta in the flour, then using the other hand for the wet coating, dip the Caciotta in egg allowing excess to drip back into the bowl, and finally toss the Caciotta with the breadcrumb mixture, pressing lightly to coat. Repeat dipping in the egg and breadcrumb process for double coating.

Heat oil in a deep frying pan or wok until very hot.

Deep fry the Caciotta until golden brown, approximately 2 minutes on each side.

Remove and drain on some kitchen paper, sprinkle with salt and serve immediately with lemon wedges and a green salad.