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Lilly’s Table

 
 
Baby Greens Pasta Salad
© Lillys-Table.com Photo of Fried Cheese Sticks
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Fried Cheese Sticks

from Artichoke Antipasto Pasta Salad with Cheese Sticks, the Week of April 8, 2012.
View the next recipe for this meal.

They are crispy, yet melt in your mouth. Sticks of provolone are crusted in breadcrumbs or almond flour and seared lightly until golden. Start with a slab of provolone rather than the thin sandwich slices. Any deli that slices cheese could help you out with a slab, about an inch thick is ideal.

Ingredients

  • 8 ounces provolone, more or less
  • 1 egg, lightly beaten
  • ½ cup panko breadcrumbs, or almond meal
  • 1 teaspoon dried italian herbs, optional
  • ½ cup vegetable oil (high heat), more or less

Serving Size: 4 People

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Preparation Instructions

Cut the provolone into 1/2 inch to 1 inch wide sticks. Anywhere from 3-6 inches long.

Beat the egg in a shallow dish.

Toss the breadcrumbs or almond flour with the Italian herbs, if using, in a separate shallow dish.

Dip the cheese into the egg, shake off the excess. Dip into the breadcrumbs, adhering and pressing on to the cheese stick. Place on a plate and freeze for at least 5 minutes, up to about 15.

When you are ready to fry, heat the oil in a skillet over medium-high heat. As soon as the oil is hot, but not smoking, add the cheese sticks. When the side is golden, flip it over and quickly sear on each side.

Take care to work swiftly since the cheese can start to become a puddle during this process.

Serve while still hot and crispy.