Medaglioni Di Caciocavallo Silano


13 oz. Caciocavallo Silano cheese
1/4 lb. sweet butter
Two eggs
One cup of salted breadcrumbs

How to make the Medaglioni Di Caciocavallo Silano – Caciocavallo Silano Medallions:

Lightly beat the two eggs in a soup bowl. Place the breadcrumbs and salt in another soup bowl.

Cut the Caciocavalllo Siliano into medium-thick slices. Dip the cheese slices into the egg first and then in the breadcrumbs, making sure they are well covered.

Melt the butter in a frying pan and cook the slices on each side until golden brown. Place them on absorbent paper to absorb the excess grease.

Serve over a bed of lettuce and garnish with carrot and radish “roses.”

Serves 2-4

Regional recipe from Calabria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at