If you've ever had fried curds than you know what an exceptional treat they are! Deep frying may not be an option at home, so we've got you covered with a baked curd version. These are a fantastic protein-packed snack to recharge after a busy day.
The secret to keeping the curds from melting too fast during baking is to freeze them for at least an hour first!
Prep: Freeze Face Rock curds for an hour at a minimum on
waxed paper.
Preheat oven to 400°.
Beat egg in a small bowl.
In a separate bowl, season 1 cup of panko crumbs with salt,
pepper and parsley.
Dunk frozen curds into the beaten egg, then into the panko.
Arrange in one layer on a lined baking sheet.
Spritz generously with cooking spray.
Bake for 5 minutes and check. You may want to go for two more minutes for ultra meltiness but the cheese will likely start to break out of the crust. Just keep an eye on it!
