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1/2 cup King Arthur Unbleached All-Purpose Flour
Salt, preferably sea or kosher
Freshly ground black pepper
2 large egg whites, beaten
1/2 cup whole milk
About 3 cups panko (coarse Japanese) or plain dry breadcrumbs
1/4 cup ground almonds
12 (1/4-inch-thick) crosswise slices from 8-ounce bar of Cabot Sharp Cheddar
Vegetable oil
Marinara sauce (optional)

1.In small bowl, combine flour with pinch of salt and pepper. In second small bowl, beat together egg whites and milk with fork or whisk until combined. In third bowl, stir together breadcrumbs and almonds.

2.Dip both sides of each cheese slice into flour, then egg white mixture, then breadcrumb mixture, making sure slice is completely covered. Place on large plate or baking sheet and place in freezer until firm, about 10 minutes. Discard any unused breadcrumb mixture.

3.Place large nonstick skillet over high heat and add enough oil to lightly cover bottom. When oil is hot, add frozen cheddar slices. Cook until golden brown on underside, then turn over and cook until golden on second side and melted inside. Serve with tomato sauce for dipping, if using.


Recipe courtesy of chef Jon Ashton