Summary

Ingredients

• 1 pot basil
• 1 scoop buffalo mozzarella
• 4 tomato (s)
• 2 tablespoon, heaped flour type 405
• 50 g breadcrumbs
• 2 egg (s)
• 100 ml olive oil for frying
• salt and pepper
• Balsamic cream

For the dressing:

• 2 tablespoon balsamic vinegar, lighter
• 1 tablespoon olive oil
• 1 teaspoon mustard, medium hot
• some sugar

Print Recipe Pin Recipe

Instructions

1. Put the ingredients for the dressing in a small bowl and stir together until it`s nice and creamy. Put aside.
2. Spread the flour on a plate, do the same with the breadcrumbs in a separate plate. Beat the eggs in a deep plate and whisk until they are completely united.
3. Wash the tomatoes, twist out the green stalk. Cut off the end and cut the remaining tomato into approx. 1 cm thick slices. Season with salt and pepper on both sides. Turn the seasoned tomato slices in the flour, then in the beaten eggs and finally in the breadcrumbs.
4. Put the oil in a pan and heat it up. When it`s hot enough, fry the breaded tomato slices for about 3 - 5 minutes on both sides until they are golden brown.
5. Pluck the leaves from the basil pot, wash a little and pat dry. Cut the buffalo mozzarella into approx. 1 cm thick slices.
6. Arrange in layers on a plate. Start with the tomato slices, then place a slice of buffalo mozzarella on top. The buffalo mozzarella is followed by a basil leaf and a few drops of the dressing. You stack that up three times. Finally, a basil leaf should be on top. Garnish with balsamic cream.