Combine milk, farina, and salt in a medium pot over medium-high heat, stirring frequently to prevent lumps from forming. Once the mixture reaches a gentle boil, reduce heat to medium and continue cooking, stirring constantly, until the mixture becomes very thick and pulls away from the sides of the pot (about 8-10 minutes). The texture should resemble polenta—thick enough that a spoon stands upright in it. This slow, steady cooking develops the farina's flavor and ensures a smooth, lump-free custard.

Remove the pot from heat and immediately stir in the sugar, lemon zest strips, fresh lemon juice, and vanilla extract. Mix well to ensure all ingredients are evenly distributed throughout the hot custard. The residual heat will infuse the lemon flavor into the mixture beautifully. I like to add the lemon zest while the custard is hot so it releases its fragrant oils throughout the cream rather than just floating on top.

Pour the warm farina custard from Step 2 into a buttered 9x13 inch baking dish or similar size, spreading it evenly to about 1 inch thickness. Let it cool to room temperature, then refrigerate for at least 2-3 hours until completely firm and set. The custard will solidify as it cools, making it easy to cut into shapes for frying.

Once the chilled custard is completely firm, use a sharp knife to cut it into 2-inch diamond shapes. This creates attractive, elegant pieces that cook evenly. In a shallow bowl, beat the room-temperature eggs with 1-2 tablespoons of water to create an egg wash. Pour the sifted bread crumbs into another shallow bowl. Set up your breading station with the custard diamonds, egg wash bowl, and bread crumb bowl in sequence—this assembly-line approach makes coating much faster and cleaner.

Working one piece at a time, dip each custard diamond into the egg wash from Step 4, coating all sides, then roll it in the sifted bread crumbs until fully covered. Heat a large skillet over medium-high heat and add a generous amount of butter—I prefer Kerrygold unsalted butter because it has a lower water content and browns beautifully without burning. Once the butter is foaming and fragrant, carefully place the breaded custard pieces in the pan in a single layer, working in batches if needed. Fry for 2-3 minutes per side until the bread crumb coating is golden brown and crispy, turning once. The custard inside will warm through while the outside develops a delicious golden crust.

Transfer the hot frittata dolce pieces to a serving plate or individual bowls and serve immediately while they're still warm and the bread crumb coating is at its crispiest. The contrast between the warm, custardy interior and the crispy exterior is essential to this dish's charm. I recommend serving these with a light dusting of powdered sugar or a drizzle of honey if you like extra sweetness, though they're wonderful on their own.