Fried Provolone with Capers
Number of servings : Prep time: Cooking time: Type of meal : | Hors d’oeuvres | Hors d’oeuvres Special diet
Number of servings :
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
225 g (8 oz) provolone cheese, in 0.5 cm (1/4 in) slices
Flour, as required
1 egg, beaten
125 ml (1/2 cup) bread crumbs
2 ml (1/2 tsp) cracked pepper
60 ml (4 tbsp) olive oil
45 ml (3 tbsp) capers, rinsed and drained
2 anchovy fillets, halved lengthwise
1 lemon, in wedges
Flat parsley, as required
- Cut each slice of cheese in half. Coat each piece of cheese with flour, dip in egg and then coat with bread crumbs, to which you have added the cracked pepper.
- In a non-stick skillet, heat the oil and brown the cheese on both sides. Drain on paper towels.
- Serve with capers and anchovies, garnished with lemon wedges and a sprig of parsley.
Imported on 2011-01-20 20:26:46 — Original ID:2595