John Myers
Ingredients for 2 servings:
- 150 g lamb’s lettuce
- 125 g cherry tomatoes, halved
- ½ onion(s), red, cut into rings
- 60 g mushrooms, brown
- 1 lemon(s)
- ½ tsp mustard
- salt and pepper
- 8 tbsp oil
- 2 sprigs of parsley, flat, finely chopped
- 2 eggs
- 15 g Parmesan, freshly grated
- 50 g breadcrumbs
- 1 avocado(s), not too soft
- Flour
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes
Mix 3 tablespoons of lemon juice with the mustard, salt, and pepper. Whisk in 3 tablespoons of oil. Stir in the parsley. Prepare 1 plate of flour, 1 plate of beaten eggs seasoned with salt and pepper, and 1 plate of breadcrumbs mixed with Parmesan cheese. Halve the avocado, remove the pit, and remove the skin. Cut the flesh into 2 cm thick wedges and drizzle with lemon juice. Coat first in flour, then in eggs, and finally in the breadcrumbs. Fry in hot oil for 3-4 minutes, turning occasionally. Drain on kitchen paper. Mix the lamb’s lettuce, tomatoes, onions, mushrooms, and dressing and serve with the avocado wedges.
Facebook Comments