Crumbed cheese with mixed salad

Crumbed cheese with mixed salad

Total: 25 min. | Active: 25 min.
Nutritional value / people: 615 kcal
, Fat: 48 g
, Carbohydrate: 15 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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For the crumb coating

40 g breadcrumbs
3 tbsp hazelnuts, coarsely chopped
4 soft cheese (e.g. Tomme cheese, each approx. 100 g)
1 tbsp white flour
1 egg, beaten

To fry

2 tbsp clarified butter


½ tbsp mustard
2 tbsp apple vinegar
3 tbsp rapeseed oil
½ tsp salt
a little pepper
240 g lambs' lettuce
200 g raw beetroots, thinly sliced
2 tbsp hazelnuts, coarsely chopped, toasted
2 tbsp parsley, finely chopped
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How it's done

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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.


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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