Recipe

Winter salad with baked mozzarella

Name: Winter salad with baked mozzarella
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 balls Mozzarella (at one piece slice); Salt and pepper (Freshly ground); 2 tbsp flour; 2 tbsp water; 1 eggs; 75 g breadcrumbs; 3 tbsp olive oil for frying; 250 g cherry tomatoes (cut into halves, season lightly with salt and pepper); 1/2 head lollo rosso or frisée lettuce (at one piece trim the frisée lettuce and pluck into bite size pieces); 2 pieces chicory (separate the leaves and then cut diagonally into strips lengthways); 1 tbsp lemon juice; 1 tbsp mild white wine vinegar; 1 tbsp balsamic vinegar; 1 tsp mustard; 5 tbsp olive oil; 1 bunch flat-leaved parsley

easy

APPROX. 20 mins

Enough For

4 persons

Cookware

frying pan

Nutritional Value

2405 kJ / 574 kcal (Per person)

Ingredients

Carbohydrates25 g
Sugar7 g
Fat46 g
Protein20 g

Allergens

egg
gluten
lactose
mustard
sulphate

Cooking Equipment

» Frying pan coated

Ingredients

»2 balls Mozzarella at one piece slice
» Salt and pepper Freshly ground
»2 tbsp flour
»2 tbsp water
»1 eggs
»75 g breadcrumbs
»3 tbsp olive oil for frying

Salad

»250 g cherry tomatoes cut into halves, season lightly with salt and pepper
»1/2 head lollo rosso or frisée lettuce at one piece trim the frisée lettuce and pluck into bite size pieces
»2 pieces chicory separate the leaves and then cut diagonally into strips lengthways
»1 tbsp lemon juice
»1 tbsp mild white wine vinegar
»1 tbsp balsamic vinegar
»1 tsp mustard
»5 tbsp olive oil
»1 bunch flat-leaved parsley

Preparations

Sauce

1. Stir the lemon juice, white wine and balsamic vinegars, mustard, salt, pepper and olive oil into a sauce and add the parsley.

2. Directly before serving mix the frisée and chicory with the prepared sauce and arrange in deepbowls. Distribute the cherry tomatoes between them.

Instructions

1. Mozzarella slices season with salt and pepper

2. Place the flour, the egg beaten with water and the breadcrumbs into a separate soup bowl for each.

3. Turn the slices of mozzarella in the flour to coat, then in the egg and, finally, in the breadcrumbs. Place on a plate.

4. At the same time heat up the olive oil (2) in a non-stick frying pan. Fry the breadcrumb-coated mozzarella in it on medium heat for 2-3 minutes each side. Arrange on the salad immediately.