Vyprážaný Syr
Crispy double-breaded fried provolone with an oozing molten core, featuring classic thick slabs or layered ham-and-cheese stacks.
Ingredients
Cheese & Assembly (Choose Option)
- Option A (Classic Vegetarian): 500 g Young unsmoked Provolone (cut into 4 equal slabs, ~1.5 cm thick, ~125 g each)
- Option B (Layered with Ham): 16 slices Young deli provolone + 12 slices Wafer-thin cooked ham (stacked into 4 portions: 4 layers of cheese alternating with 3 layers of ham)
Double Breading (Dvojitý Trojobal) & Frying
- 90 g All-Purpose (AP) flour (unbleached, standard US)
- 3 Large eggs, beaten with 30 ml whole milk and a pinch of salt
- 160 g Fine dry breadcrumbs (strúhanka)
- 400 ml–500 ml Neutral high-heat oil or rendered pork lard (for shallow frying)
Recommended Side Pairings
- Domáca Tatárska Omáčka: Homemade cold tartar sauce with shallots, capers, gherkins, and fresh parsley.
- Boiled baby potatoes tossed in butter and parsley, or crispy fries.
Method
- Prep Portions:
- If making classic slabs: Cut chilled block provolone into four 1.5 cm thick slabs (~125 g each). Pat dry with a paper towel.
- If making layered stacks: Assemble 4 individual stacks by alternating 4 slices of deli provolone with 3 slices of wafer-thin ham (Cheese - Ham - Cheese - Ham - Cheese - Ham - Cheese). Press firmly with your palm to compress the layers.
- Set Up Breading Station: Arrange three wide shallow bowls in order: flour in the first, beaten eggs with milk in the second, and dry breadcrumbs in the third.
- Double Bread (Dvojitý Trojobal):
- Dredge a cheese portion in flour, tapping off excess.
- Dip thoroughly into beaten egg wash.
- Coat lightly in breadcrumbs.
- Second pass: Dip the breaded portion back into egg wash ensuring no dry spots remain, then press into breadcrumbs a second time, carefully crimping and sealing all four edges and corners.
- Freeze: Transfer double-breaded portions to a parchment-lined tray and freeze for 15–20 minutes to firm up the structural crust.
- Fry: Heat oil or lard in a heavy skillet over medium-high heat to 175°C–180°C (at least 2 cm deep). Fry cold cheese portions for 90–120 seconds per side until deep golden and blistered. Do not overcrowd the pan.
- Drain & Serve: Lift out with a slotted spatula onto a wire rack for 30 seconds to drain excess fat. Serve piping hot with a generous side of cold Domáca Tatárska Omáčka and boiled baby potatoes or fries.
Chef's Tip: Double-breading and flash-freezing before frying guarantees an airtight seal that prevents cheese blowouts in hot oil. You can also freeze these fully breaded and fry them straight from the freezer whenever needed.