Crumbed cheese with mixed salad

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 615 Kcal, 28g Protein, 15g Carbohydrates, 48g Fat


  • For the crumb coating
  • 40 g breadcrumbs
  • 3 tbsp hazelnuts, coarsely chopped
  • 4 soft cheese (e.g. Tomme cheese, each approx. 100 g)
  • 1 eggs, beaten
  • 1 tbsp white flour
  • To fry
  • 2 tbsp clarified butter
  • Salad
  • 0.5 tbsp mustard
  • 2 tbsp apple vinegar
  • 3 tbsp rapeseed oil
  • 240 g lambs' lettuce
  • 0.5 tsp salt
  • a little pepper
  • 200 g raw beetroot, thinly sliced
  • 2 tbsp hazelnuts, coarsely chopped, toasted
  • 2 tbsp parsley, finely chopped

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  • For the crumb coating

    Mix the breadcrumbs with the nuts. In batches, coat the cheese in the flour (shaking off the excess), dip in the egg and then in the breadcrumbs. Press firmly on the crumb coating.
  • To fry

    Heat the clarified butter in a non-stick frying pan. Fry the cheese over a medium heat for approx. 3 mins. on each side.
  • Salad

    Whisk together the mustard, vinegar and oil, season. Mix in the salad leaves and beetroot, serve with the cheese. Sprinkle with the nuts and parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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