Entree: Slovakia – Southern Culinary Region – Vyprážaný Syr (Breaded and deep-fried cheese slices typically served with tartar sauce and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 16 oz (450 g) Edam or young Gouda cheese, cut into 8 slices about 1/2 in (1 cm) thick
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 large eggs, beaten (about 3 1/2 oz (100 g))
- 2 tbsp (30 ml) milk (to thin eggs)
- 2 cups (200 g) plain breadcrumbs (fresh or panko)
- 2 cups (480 ml) vegetable oil for shallow frying (adjust as needed)
- 1 lb (454 g) potatoes, cut for fries or boiled as a side
- 1 lemon, cut into wedges, for serving
- For quick tartar sauce:
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 g) finely chopped pickles or gherkins
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp (5 g) Dijon mustard
  - 1 tbsp (8 g) chopped fresh parsley
  - Salt and pepper to taste

Show original ingredient measurements

- 16 oz (450 g) Edam or young Gouda cheese, cut into 8 slices about 1/2 in (1 cm) thick
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 large eggs, beaten (about 100 g)
- 2 tbsp (30 ml) milk (to thin eggs)
- 2 cups (200 g) plain breadcrumbs (fresh or panko)
- 2 cups (480 ml) vegetable oil for shallow frying (adjust as needed)
- 1 lb (454 g) potatoes, cut for fries or boiled as a side
- 1 lemon, cut into wedges, for serving
- For quick tartar sauce:
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 g) finely chopped pickles or gherkins
  - 1 tbsp (15 ml) lemon juice
  - 1 tsp (5 g) Dijon mustard
  - 1 tbsp (8 g) chopped fresh parsley
  - Salt and pepper to taste

Instructions

1. Prepare the tartar sauce by combining mayonnaise, chopped pickles, lemon juice, Dijon mustard and parsley in a small bowl; season to taste and refrigerate until serving.
2. Pat cheese slices dry with paper towels. Set up a breading station: bowl of flour seasoned with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper, bowl of beaten eggs mixed with 2 tbsp (30 ml) milk, and a bowl of breadcrumbs seasoned with remaining salt and pepper.
3. Working one slice at a time, dredge cheese in flour, dip in the egg mixture, then press into breadcrumbs to fully coat. For a thicker crust, repeat the egg and breadcrumb step for a double coating.
4. Heat oil in a large skillet over medium-high heat until shimmering and about 325–350°F (use a thermometer if available). Fry the breaded cheese slices in batches 1–2 minutes per side until deep golden brown and crisp; do not overcrowd. Transfer to a paper towel-lined plate to drain.
5. Meanwhile, prepare potatoes as desired (deep-fry, pan-fry, or boil and roast) and keep warm.
6. Serve hot: place fried cheese on a plate with potatoes, lemon wedges and a generous spoonful of tartar sauce on the side.