Cheese croquetas recipe

Ingredients for 4 peopleEmmenthal 600 g cheese (or gruyere)50 g breadcrumbs50 g of wheat flour2 eggs4 lemon wedges4 sprigs of curly parsley5 tablespoons extra virgin olive oilsaltpepper black beans
In a bowl, beat eggs with a pinch of salt and a generous pinch of pepper, freshly ground. Into two bowls, put the flour separately and thread. Cut the cheese into 8 slices, 6 x 4 cm and 2 cm in thickness, passes each slice in flour, then eggs and finally in breadcrumbs, shaking them to remove excess empanadas.
Heat oil in wok, and so is hot, fry the breaded cheese croquettes, two at a time, turning them with two spatulas to brown both sides well. Arrange the patties briefly on absorbent paper to lose the excess oil, divide them into dishes and serve them piping hot, garnishing each serving with a slice of lemon and a sprig of parsley-curly, well washed and dried.