Breaded Comté cheese with summer salad – Quick recipes from my kitchen
Let's get the summer into the house: Breaded Comté cheese with a fruity summer salad is a great lunch or dinner. Prepared in 30 minutes and with guaranteed oh-how-yummy feeling.
Earlier as a child (the GDR) we have often taken holidays in Hungary or the Czech Republic. Since I was very small back then, my memory of these holidays is pretty blurry. What I still remember very well, is the delicious food. I must have always been a sweet tooth. 🙂
One of my favorite dishes from these countries is the breaded cheese that was available in almost every restaurant.
Even today I love baked or breaded cheese. Breaded cheese is usually made from Gouda, Edam cheese, Emmental cheese or shepherd's cheese.
I was looking for a new version of the classic today. I wrapped French Comté cheese in a breading and roasted – European crossover cheese cuisine so to speak. 🙂
Since such a breaded cheese is not necessarily part of the light cuisine, I have served a simple summer salad with strawberries and roasted nuts. This reduces the severity of the cheese a bit and after eating you do not feel so well-fed.
Traditionally, a tartar sauce is served with breaded cheese. This is made from mayonnaise, sour cucumber and onion. This tastes really delicious, but then there is the danger that you fall into the cheese comma. 😉
A very important note when breading the cheese is that the cheese is breaded twice. If you only bread it once, it will diverge in the pan.
To bring a little change in the breading you can also roll the cheese on the second round in sesame, walnut flour or polenta.
Breaded Comté cheese with a summer salad
Breaded Comté cheese with a fruity summer salad is a great lunch or dinner. Prepared in 30 minutes and with guaranteed oh-how-yummy feeling.
Cooking time:15 minutes
Total time:30 minutes
350 g Comté (6–8th Months old)
75 g breadcrumbs
100 g mixed lettuce (for example, pickle salad, rocket & red chard)
1 Handful of mixed nuts
150 g strawberries
4 Tablespoons olive oil
2 EL white wine vinegar
1 TL mustard
1 TL honey
Ghee or butter for frying
Cut the Comté cheese into 4 equal pieces.
Take two deep plates. Whisk the eggs in the first plate, fill the breadcrumbs in the second plate.
Bread the cheese twice – so first the cheese comes into the whisked egg, then into the breadcrumbs, back into the egg and then a last dip in the breadcrumbs. The double breading prevents the cheese from roasting.
Roast the cheese with ghee or butter until golden brown.
While the cheese is frying, wash the salad and spin it dry in a salad spinner.
In a small pan you roast the nuts. Then put them aside to cool off a bit.
Wash the strawberries and cut them to the desired size.
For the dressing you mix olive oil, white wine vinegar, mustard, honey as well as salt and pepper.
You chop the nuts into pieces with a knife.
Now you set up the salad with the strawberries and nuts on the plates. Spread the dressing over the salad. On each plate you put a piece of cheese.
If you like to eat cheese like I do, then I recommend you my delicious Grilled cheese sandwich with blackberries,
With this recipe I take Recipe Contest from Lecker & Comté.