You will need
    • Any hard cheese ("Russian"
    • "Edam"
    • "Gouda").
    • Breadcrumbs.
    • 2 eggs.
    • Flour.
    • Salt.
    • Vegetable oil.
Grate the cheese into wide flat pieces with thickness of 1-1,5 cm sides, about 7-8 cm of cheese is not regulated, but one serving is traditionally served two big pieces.
Mix in a bowl the flour with the salt. It is also possible to add spices to taste. Then in a bowl break two eggs, whisk them with a fork or whisk. In a third bowl put the breadcrumbs. If you are found of breadcrumbs, they are easy to do yourself – grind in blender or coffee grinder regular bread crumbs and add to the color of saffron seasoning.
Roll each piece of cheese in flour, then dip it in egg mixture, then roll in breadcrumbs. This sequence must be repeated with each piece at least twice.
Fold the prepared slices of cheese on a plate and refrigerate for 15-20 minutes.
Pour into the pan vegetable oil. Oil should be a lot (a layer not less than 1 cm), as flour, and breadcrumbs tend it to absorb. When oil is hot, fry each piece of cheese for 1-2 minutes on each side over high heat (until Golden brown). The stronger the fire, the faster you seize the crust, the lower the cheese spilled into the pan.
Serve immediately on warmed plates – grilled cheese in any case should not eat cold.