Hungarian toast with cheese
I like to try recipes from all over the world, so the idea of our current boss made me especially happy! For the days of Hungarian cuisine, I present you a recipe for wonderful, stuffed toast!
Preparation steps
- Pour the milk into a deeper bowl. In another bowl, beat the eggs well. Pour flour into the third, and grated cheese into the fourth. Dip the slices in milk very briefly, take them out immediately and squeeze between your palms.
- Put a piece of cheese on one slice, then fold.
- Roll the prepared sandwiches first in flour, then in egg. Then put it in a plate with cheese, and spread some cheese on top.
- Heat the oil well in a pan, then fry the sandwiches on both sides until they get a nice, yellow crust.
- Remove the finished toasts on a paper towel to drain off excess fat. VERY IMPORTANT: Prepare one fry at a time. So, briefly dip in milk, fold, roll in egg, flour, sprinkle with cheese and immediately dip in hot oil. And only then prepare another toast. NEVER prepare everything at once, and only then fry, because the slices, while waiting, will soften from the milk and because of that they will later absorb a lot of oil and disintegrate.
Serving
Due to their caloric content, Hungarian toasts are served with a refreshing side dish, which is most often cooked spinach.
