1. Line a 20-cm (8-in) square baking dish with plastic wrap
2. Melt butter in a saucepan over medium heat. Whisk in the flour and cook 2 minutes. Whisk in milk and then bring mixture to a boil, stirring constantly. Add the cheese, stirring until it melts, about 3 minutes.
3. Pour the mixture into the baking dish and cover with plastic wrap. Chill in fridge for at least 6 hours or overnight. Remove from dish and cut into 36 pieces.
4. Place flour on a plate. Put eggs in a bowl and the breadcrumbs in another bowl.
5. Dip each piece of cheese in the flour, then into the egg, and finally the breadcrumbs. Set aside.
6. Heat oil in a large skillet over medium heat and fry pieces of cheese until golden brown and hot inside, 1 or 2 minutes per side. Serve as finger food or as appetizers with a salad.

Chef’s secret

Vary the tastes by adding herbs, diced dry sausage, or spices to the basic Parmesan mixture. You can separate the mixture into 2 or 3 parts before pouring it into baking dishes and adding different garnishes. Try different coatings as well: replace the breadcrumbs with panko (Japanese breadcrumbs) or make a 50-50 blend of chopped nuts and breadcrumbs.

Nutrition tip

Parmesan fondue can be frozen; just thaw, coat, and fry it whenever you like.