Breaded mozzarella on a bed of salad

Ingredients for 1 servings:

• 1 ball of mozzarella
• e.g. lettuce(s)
• 1 large tomato(s)
• salt and pepper
• e.g. Balsamic vinegar rosé or other vinegar
• e.g. olive oil
• some balsamic cream
• 1 small egg(s)
• 1 tbsp, heaped almonds, blanched, ground
• 1 tbsp, heaped sesame seeds, hulled
• 1 tbsp breadcrumbs, low carb or coconut or peanut flour
• 4 tbsp coconut oil or other oil for frying, possibly more
• some herbs of Provence

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Low carb, really delicious

Drain the mozzarella well. Then pat dry slightly with crepe paper and halve the mozzarella. Wash the lettuce, as needed, and place it in a bowl. Wash the tomato, slice it, and set it aside. Prepare a large salad plate and a pan with the coconut oil. In a small bowl, beat the egg well with a fork. Add the herbs de Provence and a pinch of pepper. In another bowl, mix the sesame seeds, almonds, and breadcrumbs (or a mixture of coconut flour and peanut flour). It would work without the breadcrumbs, but the coating sticks better with them. Add the vinegar and oil, salt, and pepper to taste to the salad and mix well. Arrange the salad on a large plate. Arrange the tomato slices on top of the salad. Heat the oil in the pan. In the meantime, roll the mozzarella halves first in the egg, then in the sesame-almond flour mixture, pressing down firmly. If you want a really thick coating, you can repeat the process. Place both halves in the pan and fry over medium heat until golden brown. Add more oil if necessary. Place on the salad plate and season with salt. Garnish the tomato slices with balsamic vinegar. Tip: Mix the leftover egg and breading together, add a little salt, and fry.