Cascaval Pane ( Transylvanian Fried Cheese)

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Ingredients Nutrition

  • 12 lb provolone cheese (Cascaval is the more authentic; if you can find it, by all means use it)
  • 2 eggs, beaten with
  • 2 tablespoons water
  • 1 12 seasoned bread crumbs (I actually use plain Progresso and add lots of garlic powder)
  • 1 -2 cup vegetable oil, for frying
  • romaine lettuce leaf, to serve


  1. Slice the cheese into 1-1/2 inch squares that are 1/2 inch thick.
  2. Dip first into the beaten egg mixture, then into the seasoned bread crumbs (I find that a"double dipping" of each works the best; after the first dip in the bread crumbs, repeat the process again).
  3. Heat oil in a deep skillet until it"shimmers".
  4. Fry cheese until golden brown on both sides and a little soft (this does not take very long, and do not completely melt cheese).
  5. When you turn over the cheese the first time, the crust may fall apart from the cheese; just pat it back on, it will melt back together.
  6. To serve, immediately put each cheese square on a lettuce leaf.

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