Crumbed cheese with mixed salad
Ingredients
- 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
Total time: 25m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 615 Kcal, 28g Protein, 15g Carbohydrates, 48g Fat
Ingredients
- 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
Instructions
-
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.
