Ingredients
- 16 Balls Dairy Craft Bocconcini
- 256 Grams All-purpose Flour
- A Pinch of Salt and Freshly Ground Black Pepper
- 4 Eggs, Beaten
- 100 Grams Bread Crumbs
- 100 Grated Grated Parmesan
- Vegetable Oil, for Frying
- 1 teaspoon fresh ground black pepper
- ¼ cup all-purpose flour
- 1 ½ cups diced cooked chicken breast
- 1 ½ cups whole milk
- 1 tablespoon corn starch
- 1 refrigerated pie crust
- ¾ teaspoon kosher salt
Ingredients
- 16 Balls Dairy Craft Bocconcini
- 256 Grams All-purpose Flour
- A Pinch of Salt and Freshly Ground Black Pepper
- 4 Eggs, Beaten
- 100 Grams Bread Crumbs
- 100 Grated Grated Parmesan
- Vegetable Oil, for Frying
Method
- Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for two hours
- Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second bowl and the bread crumbs in a third bowl
- Coat the bocconcini in flour and then dip into the eggs, then roll the bocconcini in the breadcrumbs until coated
- Dip the coated bocconcini in the eggs again and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes
- In a large kadhai, pour in enough oil to fill the pan about a third of the way. Bring it up to heat, then fry the bocconcini until golden brown, about 15 to 20 seconds. Leave to drain on paper towels
- Serve with ketchup or hot sauce
Made With Dairy Craft’s Bocconcini Cheese
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