Category: Mexican

2 Egg whites

1 tbsp Water

1/2 cup Breadcrumbs

1/2 cup Cornmeal

1 tsp Dried oregano

1/4 tsp Cayenne

1/2 tsp Salt

1/4 tsp Pepper

1/2 lb Oaxaca or

Mozzarella cheese, cut into 1/4-inch slices

1 tbsp Butter

2 cup Tomatillo Verde Sauce (See recipe)

1 tbsp Minced fresh oregano

Preheat the oven to 500°F. Heat an ovenproof serving bowl for 30 minutes. In a small bowl beat egg whites with water. In a food processor combine breadcrumbs, cornmeal, dried oregano, cayenne, salt, and pepper and process to a fine meal. Dip the pieces of cheese in the egg wash and coat evenly with the breadcrumb mixture.

In a skillet saute coated cheese in butter over moderate heat until golden. Place small amount of sauce in hot serving bowl (be careful, it will sizzle). Slide sauted cheese into bowl and top with remaining sauce. Sprinkle with fresh oregano and serve immediately.