Slit the bread lengthwise, scope out the bread from the base – leaving about ½ an inch on all sides and bottom. The result would be like a bread boat – fairly hollow from inside.
Grate both the cheese; combine them in a bowl and stuff the bread with the mixture. Finally sprinkle some chilli flakes.
Transfer it onto a baking sheet and grill for 5-7 minutes in the oven. Keep a close watch; you want the sides of the loaf to be slightly toasted and the cheese to melt. Can take slightly longer than the above estimates.
Best eaten, straight out of the oven, warm, crisp and cheesy.
Note: You can mix the cheese with vegetables, cooked chicken cubes or sausages for a complete meal. Options are endless
Parmesan Encrusted Veal
Ingredients (Makes about 6-8 Fillet)
400 gm. Veal (Lean meat, thin fillets)
1 tbsp. Dried herbs (I used basil)
1 cup Flour
1 ½ cup Panko crumbs
½ cup Parmesan Cheese (Finely grated)
Oil for frying
Wash and pat dry the veal fillet.
Take three separate bowls. Beat eggs in one of them and add seasoning and dried herbs. In another bowl put in the flour and in the last bowl put panko crumbs and parmesan cheese.
Dip the fillet in the egg mixture, followed by flour and finally by panko crumbs. Repeat until all are done. Lay them out on a tray and refrigerate for at least 2 hours before frying. At this stage they can be frozen also, for later use.
Heat enough oil to sparsely cover the base of a medium sized frying pan. Fry the fillet on medium heat (about 4-5 minutes) on each side. Drain on kitchen paper and serve immediately.