Breaded cheese patties
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 2 | cups | Marinara sauce |
| ⅓ | cup | Unsalted butter |
| 1 | teaspoon | Prepared mustard |
| ½ | teaspoon | Kosher salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | cup | Flour |
| 1 | cup | Milk |
| 2 | cups | Swiss cheese |
| 2 | cups | Onion |
| 2 | Egg yolk | |
| 2 | Egg | |
| ¾ | cup | Dry breadcrumbs |
| ½ | teaspoon | Kosher salt |
| ½ | teaspoon | Freshly ground white pepper |
Directions
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME STIR IN MUSTARD, SALT, PEPPER, AND TWO-THIRDS THE FLOUR-MIX WELL GRADUALLY STIR IN MILK HEAT AND STIR UNTIL THICKENED STIR IN CHEESE AND ONIONS, UNTIL SMOOTH REMOVE FROM HEAT AND ALLOW TO COOL FOR 10 MINUTES STIR 1 TABLESPOON CHEESE MIXTURE INTO YOLKS-MIX WELL STIR YOLK MIXTURE BACK INTO CHEESE MIXTURE CONTINUE TO STIR UNTIL THICKENED COVER AND CHILL FOR 6-9 HOURS SETUP A BOWL WITH REMAINING FLOUR, PLACE BEATEN EGGS INTO ANOTHER BOWL, AND COMBINE BREADCRUMBS, SALT, AND WHITE PEPPER IN THE LAST BOWL DIVIDE CHEESE MIXTURE INTO EQUAL PORTION DIVIDE EACH PORTION INTO THIRDS, ROLL INTO BALLS, AND FLATTEN EACH INTO A PATTIE COAT IN FLOUR, PATTING WITH YOUR HANDS TO REMOVE EXCESS DIP IN BEATEN EGG, ALLOW EXCESS TO DRIP OFF COAT EVENLY WITH BREADCRUMBS PLACE ONTO A SHEET OF WAXED PAPER REPEAT WITH REMAINING CHEESE PATTIES COVER AND CHILL FOR 1-48 HOURS TO SET COATING HEAT OIL TO 360 DEGREES IN A SKILLET ADD CHEESE PATTIES IN SMALL BATCHES AND BROWN FOR 2 MINUTES ON EACH SIDE REMOVE FROM PAN TO DRAIN BRIEFLY ON A COOLING RACK BLOT WITH PAPER TOWELS HEAT MARINARA SAUCE IN A SAUCEPAN, OVER A MEDIUM FLAME ARRANGE CHEESE PATTIES ON A PLATTER SERVE HOT, WITH MARINARA SAUCE TO THE SIDE Submitted By DAN KLEPACH On 08-20-95