Winter salad with fried mozzarella

01. January 2014

Non-stick frying pan: For 4 persons


  • 2 balls mozzarella
  • Salt, freshly milled black pepper
  • 2 tablespoons plain flour
  • 2 tablespoons water
  • 1 egg
  • 75 g breadcrumbs
  • 250 g cherry tomatoes
  • 1/2 lollo rosso or frisée lettuce
  • 2 heads chicory
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard
  • 5 tablespoons olive oil (1)
  • 1/2 bunch parsley
  • 5 cl olive oil for frying (2)


Cut the mozzarella into slices. Season with salt and pepper.

Place the flour, the egg beaten with water and the breadcrumbs into a separate soup bowl for each. Turn the slices of mozzarella in the flour to coat, then in the egg and, finally, in the breadcrumbs. Place on a plate.

Halve the cherry tomatoes and season lightly with salt and pepper. Trim the frisée lettuce and pluck into bite size pieces. Separate the chicory leaves and then cut diagonally into strips lengthways.

Stir the lemon juice, white wine and balsamic vinegars, mustard, salt, pepper and olive oil (1) into a sauce. Chop the parsley and add.

Directly before serving mix the frisée and chicory with the prepared sauce and arrange in deepbowls. Distribute the cherry tomatoes between them.

At the same time heat up the olive oil (2) in a non-stick frying pan. Fry the breadcrumb-coated mozzarella in it on medium heat for 2-3 minutes each side. Arrange on the salad immediately.

For small households

2 persons: halve the ingredients.
1 person: quarter the ingredients, for coating use 1 heaped teaspoon of flour, 1 egg and 1 tablespoon of water.

Annemarie Wildeisen's KOCHEN

Winter salad with fried mozzarella
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