Ingredients

  • 800 g of mozzarella
  • 400 g of iceberg lettuce
  • 500 g of tomato purée
  • 2 dl of stock
  • 1 bunch of fresh basil
  • Salt and pepper – to taste

For the coating:

  • Gold Ditrói breadcrumbs
  • 4 eggs
  • All-purpose flour – as needed
  • Cooking oil – as needed

Linked product

Tápérték 100 grammban
  • Energy value: 360 kcal / 1527 kJ
  • Fat: 1.4 g
  • Carbohydrates: 72 g
  • Protein: 13 g
  • Fiber: 4.2 g
  • Salt: 1.7 g
  • 500g
  • 1kg
  • 5kg
  • 30kg
Gold
  • Cooking time
    75 min
  • Skill level
    Easy
  • Linked product
    Gold

Slice the mozzarella into even pieces.

Prepare the coating: place the flour, beaten eggs, and Ditrói breadcrumbs into separate bowls. Coat the cheese slices by dipping them first in flour, then in egg, and finally in breadcrumbs.

Meanwhile, loosen the tomato purée with the stock and let it simmer. Add finely chopped fresh basil, season with salt and pepper, and cook into a thick sauce over low heat.

Heat the oil to 180°C and fry the coated mozzarella slices until golden brown.

Serve with the tomato sauce and fresh iceberg lettuce.

Enjoy!