Summary

Ingredients

• 1 scoop mozzarella
• Lettuce (s)
• 1 large tomato (s)
• salt and pepper
• Balsamic rosé or other vinegar
• olive oil
• some balsamic cream
• 1 small egg (s)
• 1 tablespoon, heaped almond (s), blanched, ground
• 1 tablespoon, heaped sesame seeds, peeled
• 1 tablespoon breadcrumbs, low carb or coconut or peanut flour
• 4 tablespoon coconut oil or other oil for frying, possibly more
• some herbs Provence

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Instructions

1. Drain the mozzarella well. Then dry a little with crepe paper and cut the mozzarella in half. Wash the lettuce, amount as required, and place in a bowl. Wash and slice the tomato and set aside.
2. Prepare a large salad plate and a pan with the coconut oil. Mix the egg well in a small bowl with a fork. Add the herbs of Provence and a little pepper. In another bowl, mix the sesame seeds, almonds and the breadcrumbs, alternatively a mixture of coconut flour and peanut flour. You could also do without the breadcrumbs, but the breading holds better with it.
3. Add vinegar and oil, salt and pepper to the salad as required and mix well. Arrange the salad on a large plate. Spread the tomato slices on the salad.
4. Heat the oil in the pan. In the meantime, roll the mozzarella halves in the egg, then in the sesame-almond-flour mixture and press down well. If you want a very thick breading, you can repeat the process. Place both halves in the pan and fry until golden brown over medium heat. Refill oil if necessary. Place on the salad plate and add a little salt.
5. Garnish the tomato slices with balsamic cream. Tip: Mix together the remains of the egg and breading, add a little salt and fry.