Parmesan Fondue Recipe
Parmesan Fondue has a great taste. The cheese adds up the taste of Parmesan Fondue. The cheese lovers should not miss Parmesan Fondue.
Summary
Ingredients
| Butter | 6 Tablespoon | |
| Flour | 3/4 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Gruyere cheese | 1/2 Cup (16 tbs), grated | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Paprika | ||
| Egg white | 1 | |
| Oil | 1/8 Teaspoon | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a bowl, mix first 6 ingredients.
Season.
In a skillet, over low heat, cook until cheese has melted and paste thickens.
Spread evenly in a square 8 inch (20.5 cm) dish.
Refrigerate 6 hours.
Preheat oven to 350 °F (175 °C).
In a bowl, lightly beat together egg white and oil.
Mix bread crumbs with 1 tbsp (15 mL) Parmesan.
Remove paste from refrigerator.
Cut into 16 squares.
Dredge each square with flour.
Dip in egg mixture.
Dredge with bread crumbs.
Transfer to a non stick baking sheet.
Cook in oven 20 minutes.
Season.
In a skillet, over low heat, cook until cheese has melted and paste thickens.
Spread evenly in a square 8 inch (20.5 cm) dish.
Refrigerate 6 hours.
Preheat oven to 350 °F (175 °C).
In a bowl, lightly beat together egg white and oil.
Mix bread crumbs with 1 tbsp (15 mL) Parmesan.
Remove paste from refrigerator.
Cut into 16 squares.
Dredge each square with flour.
Dip in egg mixture.
Dredge with bread crumbs.
Transfer to a non stick baking sheet.
Cook in oven 20 minutes.
Chef
