Gebratener Emmentaler mit Burzelkraut oder Basilikum
Breaded slices of Emmentaler cheese served on thickened cherry tomato coulis and fresh basil.
Region Baden Wuerttemberg
Ingredients
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
Instructions
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.
Notes
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.
