The breaded tosella is a very good and tasty second course made with this fresh soft cheese.
It is a dish we often make here in Trentino and we often pair it with polenta. Excellent to pair, in my opinion, with mushrooms.
It is made with a classic breading of eggs, all-purpose flour, and breadcrumbs.
If you want to try some recipes from Trentino you can definitely try the tonco de ponteselo or the tortei di patate.
If you like my recipes follow me on my facebook page or on pinterest!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare breaded tosella
- 1.1 lbs tosella
- 2 eggs (small)
- as needed all-purpose flour
- as needed breadcrumbs
- as needed extra virgin olive oil
Tools
- 1 Pan
- Plates
- 1 Fork
Steps to make breaded tosella
To prepare breaded tosella, first beat 2 small eggs or 1 large egg in a plate and add a pinch of salt. Then prepare 2 more plates, in one place all-purpose flour and in another breadcrumbs.
Take the tosella and coat it first in the flour so that it adheres well, then coat it well in the egg.
Finally, coat it in the breadcrumbs. The breadcrumbs should adhere well and cover the entire surface of the cheese. Then place the slices on a plate; if possible, do not stack them but place them side by side.
Now put some oil in a pan to cook the tosella. I used extra virgin olive oil, but you can use seed oil or peanut oil, as you prefer.
Let the tosella cook for a couple of minutes on each side until they are nicely golden.
You can pair breaded tosella with slices of polenta or mushrooms. If you want a lighter side dish, a mixed salad is also fine.
Storage and Tips
You can store breaded tosella in the refrigerator for 1 day.
Use absorbent paper to remove excess oil before serving the tosella.
