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Loading...A beloved pub classic from Prague and beyond, this crispy breaded cheese slab is the Czech equivalent of a comfort-food schnitzel. Typically made with Hermelín or Edam, it is dipped in a tangy homemade tartar and traditionally paired with boiled potatoes or a soft bun.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings4
Yield4 fried cheese portions
Nutrition Facts
Per serving (estimated)
- 715 kcalCalories
- 52 gFat
- 17 gSaturated Fat
- 30 gCarbs
- 2 gFiber
- 3 gSugar
- 33 gProtein
- 920 mgSodium
- 240 mgPotassium
- 610 mgCalcium
- 2.5 mgIron
- 3 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the fried cheese
- 4 thick slices (about 3 oz / 85 g each) Edam or Hermelín cheese, chilled
- 1 cup all-purpose flour
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp milk
- 1 1/2 cups fine dried breadcrumbs
- 1 1/2 cups neutral oil (sunflower or canola), for frying
- Lemon wedges, to serve
For the quick tartar sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped dill pickles (or cornichons)
- 1 small shallot, finely minced
- 1 tbsp capers, drained and chopped
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 1 tsp Dijon mustard
Directions
- Pat the cheese slices dry with paper towels and season lightly on both sides with salt and pepper; chill them again while you set up the breading station.
- Prepare three shallow bowls: one with flour mixed with paprika, garlic powder, salt, and pepper; one with eggs beaten together with the milk; and one with the breadcrumbs.
- Dredge each cheese slice first in the seasoned flour, shaking off any excess, then dip it fully in the egg wash, and finally press it firmly into the breadcrumbs, patting so the coating adheres. Repeat the egg-and-breadcrumb dip once more for a thick, sturdy crust.
- Heat the oil in a heavy skillet (or use 1 inch of oil in a saucepan) over medium heat to 350°F (175°C), or until a breadcrumb sizzles immediately on contact.
- Fry the breaded cheese slices one or two at a time for about 90 seconds per side, turning carefully with a wide spatula, until deep golden brown on both sides.
- Transfer the fried cheese to a plate lined with paper towels to absorb excess oil, and keep warm while you fry the remaining portions.
- Stir together all of the tartar sauce ingredients in a small bowl until smooth and creamy; taste and adjust with a pinch of salt or more lemon juice.
- Serve the fried cheese immediately, topped with a generous spoonful of tartar sauce and a squeeze of lemon, alongside boiled potatoes, fries, or a soft white bread roll.
Cook’s Notes
- Chilling the cheese thoroughly (even 20 minutes in the freezer) is the secret to preventing it from leaking out during frying.
- A double breading (flour, egg, crumbs, then egg and crumbs again) creates the signature Czech-style thick shell that holds in the melting interior.
- Maintain the oil at 350°F (175°C) — too cool and the breading will soak up oil, too hot and it will brown before the cheese softens.
- Always pat the cheese dry before dredging so the flour and egg actually stick instead of sliding off.
- For an authentic touch, serve with a slice of soft white bread and a pickled pepper, just as you would find at a Czech hospoda.
