String cheese becomes hot, gooey fried mozzarella cakes, a fast dinner that tastes like you spent more time than you did. Serve with bread to soak up the tomato sauce and you've got supper.

Serves 2. 25 minutes, 20 at the stove.

About 700 calories a serving, 33 g protein, 30 g carbohydrate, 51 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a large skillet over medium-high heat. While the oil heats, cut 8 oz string cheese into 1-inch pieces and pat them dry with paper towels.
2. Pour 1/4 cup flour into one shallow bowl and beat 1 egg in another with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat four pieces of cheese in flour, shaking off excess, then dip in egg and place on a plate. Repeat with remaining cheese.
3. When the oil shimmers, slide the coated cheese into the pan in a single layer and fry without moving them for 90 seconds, until the bottom is golden. Flip each piece and fry the other side for 90 seconds until golden and the cheese begins to leak slightly at the edges, then transfer to a plate.3 min
4. Pour 14 oz canned crushed tomatoes into the same skillet and simmer for 5 minutes, stirring once, until it thickens slightly. Taste and season with salt and pepper if needed.5 min
5. Spoon the tomato sauce onto two plates, arrange the fried mozzarella on top, and serve with bread.

Note Swap canned tomatoes for jarred roasted red peppers blended smooth. Leftovers keep two days in the fridge and can be reheated gently in a warm oven. Serve with a simple green salad dressed with oil and vinegar, or with a cold beer.