Cheesecrusted

Cheesecrusted refers to a cooking technique in which a food's exterior is coated with a cheese-based crust. The crust is usually a mixture of grated hard cheese (such as Parmesan or Pecorino Romano) and binders like breadcrumbs, eggs, or mayonnaise, often seasoned with herbs or spices. The coated item is then cooked by baking, broiling, or pan-frying until the crust is browned and the cheese melts into a crisp, flavorful coating.

Common applications include poultry (chicken, turkey cutlets), seafood (fish fillets, scallops, shrimp), pork, and vegetables (potatoes, zucchini). Parmesan-crusted or cheddar-crusted preparations are widely described in American and European cuisines. The technique relies on the cheese providing both binding and crisping when heated; breadcrumbs add texture and structure, while the cheese contributes flavor and browning through fat melt.

Variations exist in the cheese type (parmesan, pecorino, cheddar, Gruyère, mozzarella), the inclusion of breadcrumbs or cornmeal, and the use of blends or single-cheese crusts. The method can yield a lightly crunchy surface or a deeply browned crust, depending on moisture in the cheese and cooking temperature.

In culinary use, cheesecrusted dishes are valued for combining the richness of melted cheese with the tenderness of the underlying food, offering a distinct savory crust rather than a plain seared surface.