Crispy Fried Cașcaval | Romanian Breakfast

Cut the block of cașcaval into 4 generous slices, about 1.5 - 2 cm thick. Quickly pass the cașcaval slices under a short stream of cold water or pat them gently with a damp paper towel (this step helps the flour adhere perfectly).

Prepare three deep bowls: in the first put the white flour, in the second beat the eggs with a pinch of salt and ground black pepper, and in the third put the breadcrumbs.

For a perfectly sealed double crust, dredge each slice of cașcaval in flour (shaking off the excess), then dip in the beaten egg, coat with breadcrumbs, dip again in the egg, and finally coat once more with breadcrumbs. Press gently on the edges for a flawless seal. Place the slices in the freezer for 10 minutes before frying.