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Crumbed cheese with mixed salad
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 615
  • Fat about 48g
  • Carbohydrates about 15g
  • Protein about 28g
This is needed
This is needed for 4 people
For the crumb coating
  • 40 g breadcrumbs
  • 3 tbsp hazelnuts, coarsely chopped
  • 4 soft cheese (e.g. Tomme cheese, each approx. 100 g)
  • 1 eggs, beaten
  • 1 tbsp white flour
To fry
  • 2 tbsp clarified butter
  • 0.5 tbsp mustard
  • 2 tbsp apple vinegar
  • 3 tbsp rapeseed oil
  • 240 g lambs' lettuce
  • 0.5 tsp salt
  • a little pepper
  • 200 g raw beetroots, thinly sliced
  • 2 tbsp hazelnuts, coarsely chopped, toasted
  • 2 tbsp parsley, finely chopped
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And that's how it's done
And that's 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.
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.