Kashkaval Pane

Slice the kashkaval cheese into uniform pieces approximately 1 cm (½ inch) thick, ensuring the slices are even for consistent cooking.

Beat the eggs thoroughly in a shallow bowl until the yolks and whites are fully combined and slightly frothy.

Spread the bread crumbs evenly across a separate shallow plate or tray, ready for coating.

Dip each slice of kashkaval into the beaten egg, ensuring full coverage on all sides, then press it firmly into the bread crumbs to form an even coating. For a thicker crust, repeat this process a second time.

Place the coated cheese slices on a plate and refrigerate them for at least 15 minutes to help the coating adhere firmly and prevent the cheese from leaking during frying.

Pour sufficient oil into a deep pan or skillet to submerge the cheese slices and heat it over medium-high heat until it reaches approximately 180°C (350°F).

Carefully lower the coated cheese slices into the hot oil in small batches and fry for 1 to 2 minutes per side until the exterior is deep golden brown and crisp.

Remove the fried kashkaval with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crisp.