200g (approximately ½ lb) Emmental cheese from Fromagerie L’Ancêtre
80ml (1/3 cup) flour
2 eggs
250ml (1 cup) Italian seasoned breadcrumbs
125ml (1/2 cup) canola oil
Preparation
In a small saucepan, heat olive oil over medium heat. Cook garlic and onion for 1 to 2 minutes.
Add diced tomatoes. Season with salt, pepper, and stir. Let simmer for 8 to 10 minutes over medium heat, stirring occasionally. Stir in basil and set aside.
Cut Emmental cheese into 12 sticks measuring 8cm x 1cm x 1cm (3¼ inches x ½ inch x ½ inch).
Prepare three shallow dishes. In the first one, pour the flour. In the second one, beat the eggs. In the third one, pour the breadcrumbs. Coat the cheese sticks with flour, then shake off excess flour. Dip into beaten eggs, then coat with breadcrumbs. Dip the sticks again into beaten eggs, then into breadcrumbs.
In a skillet, heat oil over medium heat. Cook the sticks for 3 to 4 minutes on all sides until golden brown. Drain on paper towels.
