Fried Cheese Appetizer

Preparation:

Preparation: Cut the caciocavallo into 2 cm thick slices using a smooth blade knife. Remove the core and the damaged parts of the lettuce head, then remove the leaves one by one, wash them carefully and dry them well with a kitchen towel; for a better final result of the dish, let the Belgian leaves dry on the towel for 10 minutes. Prepare to fry: put the peanut oil in a rather large non-stick pan with high edges and bring it to the ideal temperature for frying. To test it, throw a crumb of bread into the pan, the oil is at the right point when it immediately rises to the surface surrounded by bubbles. Break the egg and pour the contents into a deep dish, add the milk and mix well with the help of a fork without whipping it; then dip the cheese slices into the egg one at a time. Pour the breadcrumbs into a plate, then take the slices of cheese (which you will have drained of the excess egg) and cover them with the breadcrumbs on both sides; for a better breading of the cheese, lightly press the slices with your hands in the breadcrumbs; To prevent the cheese from melting excessively during cooking, place the prepared slices in the freezer for 10 minutes. Finally, dip the cheese slices in the hot oil and cook them for 3 minutes on each side, turning them with a spatula, then drain them with a slotted spoon and place them on absorbent kitchen paper to remove the excess oil. To serve, arrange the Belgian salad leaves on a serving plate and place the slices of breaded cheese on top, season with salt, season with a sprinkling of pepper and serve immediately. Don't let it cool or the cheese will harden too much.