13 oz. Caciocavallo Silano cheese
1/4 lb. sweet butter
1 cup salted breadcrumbs
How to make the Caciocavallo Silano Medallions:
Lightly beat the two eggs in a soup bowl. Place the breadcrumbs and salt in a 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.”
Regional recipe from Calabria