Fried Tilsit with Cherry Tomato Coulis and Purslane

Breaded slices of Tilsit cheese served on thickened cherry tomato coulis and fresh purslain or basil.
Servings:
Ingredients
  • 2 eggs beaten
  • 1 cup breadcrumbs
  • 4 in slices Tilsit cheese cuthalf into triangles, 2-ounce
  • olive oil for frying
  • 1 cup purslane and/or fresh basil julienned
  • 1 tablespoon olive oil
  • 1/2 pound cherry tomatoes each sliced in half
  • 1 clove garlic minced
  • 2 bunches green onions trimmed and diced
  • salt and pepper to taste
Instructions
  1. Heat oil in a saucepan. Add tomatoes and garlic, and cook until tomatoes are soft. Add green onions and cook on medium heat, stirring occasionally, until mixture forms a thick sauce.
  2. Prepare coulis and set aside, keeping it warm until ready to serve.
  3. Place flour, eggs and breadcrumbs each in their own shallow bowl. Dip cheese triangles first in flour, then in egg, then in breadcrumbs.
  4. Heat oil in a large skillet and fry cheese until golden brown.
  5. To serve, place some coulis on each plate and top with purslain and/or basil, then fried tilsit.
Credit:
Created exclusively for GermanFoods.org by renowned German Chef Hans Röckenwagner
Breaded slices of Tilsit cheese served on thickened cherry tomato coulis and fresh purslain or basil.
Servings:
Ingredients
  • 2 eggs beaten
  • 1 cup breadcrumbs
  • 4 in slices Tilsit cheese cuthalf into triangles, 2-ounce
  • olive oil for frying
  • 1 cup purslane and/or fresh basil julienned
  • 1 tablespoon olive oil
  • 1/2 pound cherry tomatoes each sliced in half
  • 1 clove garlic minced
  • 2 bunches green onions trimmed and diced
  • salt and pepper to taste
Instructions
  1. Heat oil in a saucepan. Add tomatoes and garlic, and cook until tomatoes are soft. Add green onions and cook on medium heat, stirring occasionally, until mixture forms a thick sauce.
  2. Prepare coulis and set aside, keeping it warm until ready to serve.
  3. Place flour, eggs and breadcrumbs each in their own shallow bowl. Dip cheese triangles first in flour, then in egg, then in breadcrumbs.
  4. Heat oil in a large skillet and fry cheese until golden brown.
  5. To serve, place some coulis on each plate and top with purslain and/or basil, then fried tilsit.
Credit:
Created exclusively for GermanFoods.org by renowned German Chef Hans Röckenwagner