Breaded feta with salad

Breaded feta with salad

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 453 kcal
, Fat: 35 g
, Carbohydrate: 18 g
, Protein: 15 g

Ingredients

4 people

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

2 tbsp white flour
1 egg, beaten
3 tbsp ground hazelnuts
3 tbsp breadcrumbs
250 g feta, cut in half
oil, for frying

Pepper and tomato salad

2 tbsp red wine vinegar
3 tbsp olive oil
¼ tsp salt
a little pepper
250 g mini peppers, cut lengthwise into thin strips
250 g different coloured cherry tomatoes, cut into thirds
1 spring onion, cut into rings
50 g Kalamata olives, pitted, halved
½ bunch oregano, torn into pieces
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How it's done

For the crumb coating

Place the flour and egg in two separate shallow dishes. Mix the hazelnuts and breadcrumbs, place in a shallow dish. Toss the feta in the flour and shake off the excess. Dip the feta in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the feta for approx. 3 mins. on each side.

Pepper and tomato salad

Whisk the vinegar and oil in a bowl, season. Add the pepper, tomatoes, onion, olives and oregano, mix. Plate up the feta, serve the vegetables on top.

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