Fried Panko-coated Cheese with Classic Salsa Verde

Recipe from


Ingredients

Queso fresco casero* or cold jack cheese, cut into wedges about 1 1/2-in. wide and 2 in. long
Flour
1 large egg, beaten to blend
Panko (Japanese bread crumbs)
Vegetable oil for shallow frying
Chopped cilantro

Preparation

1. Coat cheese in flour, shaking off excess, then in beaten egg, then in panko; set on a plate.

2. Heat 1/2 in. oil in a small frying pan over high heat. Working quickly, sauté a few cheese wedges at a time until golden, turning once if needed, 15 to 45 seconds.

3. Drain cheese on paper towels, then quickly transfer to warm plates. Top with generous spoonfuls of salsa and a sprinkling of cilantro.

*Buy at Mexican markets.

Note:

June 2009