Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
For the crumb coating
Frying
Sauce
How it's done
For the crumb coating
Mix the panko breadcrumbs, nuts, thyme and salt in a deep dish.
Beat the egg in a deep dish. Toss the cheese in the flour in batches, shake off the excess flour, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
Frying
Heat the clarified butter in a non-stick frying pan, fry the cheese in batches over a medium heat for approx. 1½ mins. on each side.
Sauce
Heat the oil in a frying pan, briefly sauté the cranberries and chilli, add the sugar, salt and wine, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. Gently press the cranberries with a fork, serve with the cheese.
| Tip: | Panko is a Japanese breadcrumb mix made from crustless white bread. It is lighter and coarser than western breadcrumbs. It produces a particularly crispy coating for fried or deep-fried foods. Panko breadcrumbs are available from major food stores, department store food halls and speciality Asian stores. |
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