Hungarian Rántott Sajt is a real, traditional Hungarian dish, known as Fried Breaded Cheese. Thick slices of semi-hard cheese breaded and deep-fried until the crust shatters and the center turns molten.\n\nRántott sajt became a staple of Hungarian restaurant menus in the socialist era of the mid-20th century, valued as an affordable, satisfying dish that could be made from widely available block cheese.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home 요리는 검색어의 일반적인 대체물이 아닙니다.
서브 4
Arrange flour, beaten eggs and breadcrumbs in three separate shallow dishes.
Dredge each cheese slice in flour, then egg, then breadcrumbs, pressing firmly. Repeat the egg and breadcrumb step a second time for a thicker, more sealed crust.
Place the breaded cheese slices in the freezer for 15 minutes to firm up; this helps prevent the cheese from oozing out too fast during frying.
Heat oil to 175°C (350°F) in a deep pot.
Fry the cheese slices for about 1.5 minutes per side, until deeply golden; work quickly since the interior melts fast.
Drain briefly and serve immediately with lemon wedges and tartar sauce, ideally with fries alongside as a classic Hungarian pairing.
エerien・ペイinirin・ダハ・イ・ヤップシュマ斯・サ・ラヤカク・ダハ・カルン・ビル・カブク・エルデ・エトメク・イsh ин・пейнири（イキンシ・ビル・ユムルタ・エ・エクメク・キruntoゥsu・タバカsu）イキ・ケズ・エクメク・ヤピン。
何も问题はありませんが、クエсутоо进める前に计画を立てる必要はありません。ノン・セ・NIエンテ・チェ・トゥ・ポssa・feia。
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Rántott sajt became a staple of Hungarian restaurant menus in the socialist era of the mid-20th century, valued as an affordable, satisfying dish that could be made from widely available block cheese.
何も问题はありません。15 минут、15 минут、175 минут、175 минут。
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서빙 당 (180g) · 4 총 제공량
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