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Ziegenkäse in knuspriger Panko-Panade auf Wintersalat

Goat cheese in panko breading with winter salad

January 25th, 2019 | main dishes

This dish tastes as good as it looks! Lamb’s lettuce, endive salad and grapes are the basis for our winter salad. The goat soft cheese is wrapped in a crispy coating of macadamia nuts and the Asian breadcrumbs Panko. Simply delicious!

Goat cheese in panko breading with winter salad Goat cheese in panko breading with winter salad

If you do not like goat cheese, you can of course also use any other soft cheese, Camembert or Brie for this recipe. You can buy Panko breadcrumbs in the Asian food section of most supermarkets.

Basically, I use home-made breadcrumbs by grating every little piece of bread. With and without grains and of course with the bread crust. This results in a rather dark breadcrumbs coating. The Panko flour comes from the Japanese cuisine. It is made from white bread without crust and is very light and fine. The breadcrumbs coating therefore is much lighter and airier. It’s particularly suitable for fish and seafood, vegetables – and of course our goat cheese.

Goat cheese in panko breading with winter salad

(serves 4)

2 heaped TS of pear mustard (or fig mustard)
4 TS white wine vinegar
salt, pepper from the mill
4-5 TS rapeseed or sunflower oil
stir into a marinade (see tip below)
4 handfuls of lamb’s lettuce
½ head endive salad
cut to bite-sized pieces
150 g seedless red and green grapes each
halve and arrange together with the salad on plates
60 g macadamia nuts, roasted and salted
60 g Panko breadcrumbs
finely grind the nuts, mix with the panko flour and place on a plate
2 TS flour
put on a plate
2 eggs
whisk on another plate
400 g goat soft cheese roll
cut into 2.5 to 3 cm thick slices, coat with flour, pull through the eggs, coat with nut mixture, pull once more through the egg and coat again with the nut mixture
1 l peanut oil (or frying oil)
heat up (keep a wooden spoon or shashlik skewer in the fat, if bubbles form and rise, the fat is hot enough), bake the breaded cheese pieces in portions until golden yellow for about 1 minute, lift with the skimmer and drain on kitchen paper
pour the dressing over the salad, arrange the cheese on the salad

And this is how the wife of the captain does it

I mix my salad dressings in empty jam jars. Fill in all ingredients, screw cap on top, shake, done. Leftovers can be stored conveniently in the refrigerator. In this way you can prepare your dressing for two or three days ahead. Then it’s even faster to have a crisp-fresh salad on the table.

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