BEM-VINDO AO HOLIDAYOPOLIS

Split half a pound of cheese (Edam, Monterey Jack, or provolone) into four rectangles of ½ inch slices.
Prepare three dishes–one with ½ cup unbleached white flour; one with two eggs, a ¼ teaspoon salt and
2 tablespoons milk; and one with one cup of breadcrumbs. Dip the cheese pieces, first in flour, then in
the eggs. Remove excess egg, then dip in breadcrumbs. Repeat the egg and breadcrumb dip a second
time. Cover the bottom of a frying pan generously with vegetable oil and heat thoroughly. When the
cheese is browned on the bottom, turn carefully. Don’t flip it back and forth. Serve immediately with
fried potatoes or french fries and tartar sauce.