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Cheese schnitzel

If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).

Ingredients

2 servings

200 g ALBENA^® cheese

30 g flour

50 g bread crumbs

2 eggs

80 ml vegetable oil

40 ml milk

Method:

Beat the eggs and mix with milk. Dredge the cheese in flower, dip into the egg mixture, and dredge in bread crumbs. Heat some oil in a large non-stick skillet over med-high heat and fry the cheese until golden brown. Serve while hot.