Recipe
Winter salad with baked mozzarella
easy
APPROX. 20 mins
Enough For
4 persons
Cookware
frying panNutritional Value
2405 kJ / 574 kcal (Per person)
Ingredients
- Carbohydrates25 g
- Sugar7 g
- Fat46 g
- Protein20 g
Allergens
- egg
- gluten
- lactose
- mustard
- sulphate
Cooking Equipment
Ingredients
- »2 balls Mozzarella at one piece slice
- » Salt and pepper Freshly ground
- »2 tbsp flour
- »2 tbsp water
- »1 eggs
- »7 tbsp breadcrumbs
- »3 tbsp olive oil for frying
Salad
- »8 3/4 ounces 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 drops 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.
Origin
Annemarie Wildeisen