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