They say that people are divided into raw food and meat eaters, but I don't belong to any camp. Sometimes you want meat, sometimes you want cheese, and sometimes neither one nor the other...
But today I saw suluguni in the store, and could not resist buying a piece. About 15 years ago, I first tasted fried Greek halloumi cheese. Then they said that only he was suitable for frying. The truth is there, because halloumi can be fried without breading, and it will not spread, while suluguni begins to melt during heat treatment, so it is better to use breading. It all depends on your taste. I cooked suluguni in two breading options: breadcrumbs and an egg, and the other option was using only flour. I confess, honestly, I liked the suluguni in flour more (I just don't like breading) although, of course, this is all very subjective.
For cooking we need:
- suluguni - 250 gr.
- egg - 1pc
- bread crumbs - 50-70- gr.
- flour - 50-70 gr.
Option 1.
Beat the egg with a fork, cut into pieces of suluguni.
First, dip a piece of cheese in an egg, then in breadcrumbs, it is better to repeat this procedure several times so that the breading is stronger.
We spread it on a hot frying pan in which there is vegetable oil, and do not move away from the stove, because roasting will take no more than a minute or two.
As you can imagine, it is better to serve cheese immediately on the table, it is good if there is a lot of greenery in the house, because side dish for cheese except greens, I can not imagine another.
Option 2.
Cut the cheese into small layers, roll it in flour, and also in a hot frying pan!
That's all! The cheese is ready!
Bon Appetit everyone!