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Vegetarian, European

Breaded cheese with rice and tartar sauce

Breaded cheese is a slice of edam or gouda coated twice in breadcrumbs, fried until golden and stretchy, and served with rice and a homemade tartar sauce. For 4 people, it takes 35 minutes, it's easy to make, and costs about €2.30 per serving. The key to success is chilling the breaded slices in the freezer before frying, so the cheese doesn't melt out too fast.

Tonight it's one of the stars of Hungarian school cafeterias, golden stretchy breaded cheese, with rice and tartar sauce.

Breaded cheese with rice and tartar sauce
Total time
35 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
780 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

Under a crisp coating, the cheese turns molten and stretchy with the first bite, while the outside stays golden and crunchy. That contrast between gooey and crispy is what makes this dish so satisfying, a bit like a cheese lover's take on chicken cordon bleu, but much simpler to pull off at home.

This dish comes from Hungarian school cafeterias, and it's perfect for a weeknight when everyone wants something comforting. Kids love the stretchy cheese and the mild tartar sauce, and the whole family enjoys the rice soaking up the sauce. Plan on two rounds of breading and a chill in the freezer so the coating stays intact during frying.

The ingredients

4 people

Dairy

  • edam or gouda, thick slices 600 g
  • eggs 3

Pantry

  • flouroften in the pantry 5 tbsp
  • breadcrumbsoften in the pantry 150 g
  • long grain riceoften in the pantry 300 g
  • sunflower oiloften in the pantry 20 cl
  • mayonnaiseoften in the pantry 5 tbsp
  • picklesoften in the pantry 6
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • onion 0.5
  • parsley 3 sprigs

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Cut the cheese into slices about one centimeter thick, then cut them into even rectangles.

    Pick a firm cheese that doesn't ooze too much, like edam or young gouda.

  2. Dip each slice in flour, then in beaten eggs, then in breadcrumbs, and repeat the egg and breadcrumb steps a second time.

    Press the crumbs firmly with your palm, no gaps, so the cheese can't escape.

  3. Put the breaded slices in the freezer for ten minutes. 10 min

    This cold rest keeps the cheese from melting out before the coating turns golden.

  4. Cook the rice in salted water, then drain it. 11 min

    Rinse the rice before cooking for nicely separated grains.

  5. Fry the slices in hot oil, two minutes on each side, then drain them on paper towels. 4 min

    Don't let them touch in the pan, or they'll stick together.

  6. Mix the mayonnaise with chopped pickles, onion, and parsley, and serve with the slices and rice.

    Add a spoonful of pickle brine for a sharper sauce.

Our tips to get it right

  • Use a cheese that isn't too young or too aged, edam or a gouda aged a few weeks holds up better to frying than a very creamy cheese.
  • Test the oil temperature with a small piece of bread, it should turn golden in a few seconds, otherwise the coating soaks up too much oil before browning.
  • Make the tartar sauce ahead, it tastes better after resting about twenty minutes in the fridge, giving the flavors time to meld.

The variations

  • Swap the edam for emmental or young comté for a stronger flavor, keeping the slices thick enough that they don't melt too fast.
  • For a lighter sauce, replace part of the mayonnaise with Greek yogurt, the taste stays close and the texture just as creamy.
  • For kids in a hurry, cut the cheese into small sticks instead of slices, they cook faster and are easy to eat with your fingers.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Steamed seasonal vegetables
  • Sparkling water with lemon

Storage

Uncooked breaded cheese keeps for one day in the fridge, well wrapped. Once cooked, it's best eaten right away, since the coating loses its crunch as it cools. The tartar sauce keeps for two days in the fridge in a closed container.

Questions about this dish

Can you prepare breaded cheese ahead of time?

Yes, you can bread the slices the day before and keep them covered in the fridge. Do the freezer step right before frying, so the cheese holds its shape.

Can breaded cheese be frozen?

Yes, once breaded but not yet cooked, it freezes well laid flat on a tray before being bagged. Fry it straight from frozen, adding a bit more time to the frying.

Can you bake it instead of frying it?

Yes, place the breaded slices on an oiled baking sheet and bake at around 200 degrees for about 15 minutes, flipping halfway through. The coating will be a bit less crisp than when fried.

Which cheese works best so it doesn't melt out too much?

Edam and young gouda are ideal, since they melt without spreading too much. Avoid very creamy or very aged cheeses, which can leak out of the coating during cooking.

How long does it take to make a breaded cheese with rice and tartar sauce?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a breaded cheese with rice and tartar sauce?

About 780 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a breaded cheese with rice and tartar sauce cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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