Baked Emmental Cheese Cones
Crispy baked breaded cheese cones served with a simple red sauce and fresh veggies. A fun, melty dinner that's easier than it looks.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 24g
Ingredients
- 8 oz Emmental cheese
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup marinara sauce
- 2 medium carrots
- 2 cups lettuce
- ¼ cup fresh parsley
Instructions
- 1
Cut the 8 oz Emmental into 4 equal blocks, then slice each block diagonally to form 8 triangles. Pat dry with paper towels.
- 2
Set up three shallow bowls: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs. Dip each cheese triangle in flour, then egg, then breadcrumbs, pressing gently to coat.
- 3
Place the breaded cones on a parchment-lined baking sheet. Freeze for 15 minutes to firm up the coating.
- 4
Preheat oven to 400°F. Bake the cones for 8-10 minutes, until golden brown and just starting to melt inside—watch for any cheese oozing out.
- 5
While they bake, warm the 1 cup marinara sauce in a small saucepan over medium heat until simmering, about 5 minutes.
- 6
Shred the 2 carrots and toss with the 2 cups lettuce and 0.25 cup parsley. Serve the hot cheese cones with the sauce and salad on the side.
Tools you’ll need
- baking sheet
- parchment paper
- shallow bowls
- small saucepan
- box grater
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