Fried cheese appetizer

Cuts the caciocavallo cheese slices 2 cm thick with a smooth blade knife.

Delete the torso and the damaged parts of the head of the Belgian salad, then detach the leaves one by one, carefully and dry them well wash them with a kitchen towel; for a better end result of the pot, let it dry the leaves of Japanese on the towel for 10 minutes.

Get ready for frying: put the peanut oil in a pan rather capacious and high margins and take it to the ideal temperature for frying.

To do a test, throw a crumb of bread in the Pan, the oil is at the right spot when this goes back to the surface immediately surrounded by bubbles.

Break the egg and pour contents onto a plate, add the milk and blend thoroughly with the help of a fork without it; then immerse the cheese slices in egg one at a time.

Pour the breadcrumbs on a plate, then grab slices of cheese (that you drain the excess egg) and ricoprile with the breadcrumbs from both sides; for a better cheese breading, lightly press the slices with their hands in the breadcrumbs; to prevent the cheese from melting too much during baking, put the prepared slices in freezer for 10 minutes.

Finally, immerse the cheese slices in hot oil and cook 3 minutes holes on each side, turning with a spatula, then scolale with a slotted spoon and arrange on absorbent paper towels to remove excess oil.

To serve, witlof leaves on a serving platter and top place breaded cheese slices, adjust salt, spice it up with a sprinkling of pepper and immediately brings to the table.

Do not allow it to cool down or else the cheese hardens too.