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.
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.