Fried Bavarian Emmentaler with Cherry Tomato Coulis and Basil


Gebratener Emmentaler mit Burzelkraut oder Basilikum
Breaded slices of Emmentaler cheese served on thickened cherry tomato coulis and fresh basil.
Course Appetizers
Keyword Oktoberfest
Region Baden Wuerttemberg


For the tilsit:

  • 2 eggs beaten
  • 1 cup breadcrumbs
  • 4 in slices Emmentaler cheese cuthalf into triangles, 2-ounce
  • olive oil for frying
  • 1 cup purslane and/or fresh basil julienned (cut into thin strips)

For the Cherry Tomato Coulis:

  • 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


For the Cherry Tomato Coulis:

  • 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.

For the Emmentaler:

  • Prepare coulis and set aside, keeping it warm until ready to serve.
  • Place flour, eggs and breadcrumbs each in their own shallow bowl. Dip cheese triangles first in flour, then in egg, then in breadcrumbs.
  • Heat oil in a large skillet and fry cheese until golden brown.
  • To serve, place some coulis on each plate and top with purslane and/or basil, then fried Emmentaler.
Created exclusively for by renowned German Chef Hans Röckenwagner


Get Bavarian Emmentaler here.
Replace Bavarian Emmentaler with German Tilsit as desired.
Purslane (in German: Burzelkraut) is an traditional edible plant. The leaves, stems, and flowers are completely edible.  Purslane is tart and a little salty, making it a great addition to salads and other dishes.
Use German Panat Fix Breading for great results.