for 4 person

For the crumb coating

40 g	breadcrumbs
3 tbsp	hazelnut, 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

Salad

½ tbsp	mustard
2 tbsp	apple vinegar
3 tbsp	rapeseed oil
½ tsp	salt
a little	pepper
240 g	lambs' lettuce
200 g	raw beetroot, thinly sliced
2 tbsp	hazelnut, coarsely chopped, toasted
2 tbsp	parsley, finely chopped

How it's done

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.

Salad

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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