Arugula salad with breaded mozzarella

Ingredients for 2 servings:

• 500 g arugula
• Mozzarella
• 4 cocktail tomatoes
• 100 g Parmesan
• 1 small onion(s), red
• 50 ml olive oil
• 50 ml balsamic vinegar
• 1 dashes Tabasco
• 1 tsp, leveled mustard, hot
• 1 pinch(s) of sugar
• 1 pinch of salt
• 1 dashes lemon juice
• 2 balls of mozzarella
• 2 m.-sized eggs
• 100 g breadcrumbs
• 100 g flour
• some olive oil or clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Wash and spin the arugula. Quarter the tomatoes and arrange them on the arugula with the sliced ​​red onion. Grate the Parmesan cheese and also arrange it on the salad. Make a dressing with olive oil, balsamic vinegar, Tabasco, mustard, sugar and salt and refine it with a squeeze of lemon juice if desired. Cut the mozzarella into six slices and coat them in flour, egg and breadcrumbs. The breading should cover the cheese as completely as possible so that the mozzarella does not leak out during frying. Fry the cheese in olive oil or clarified butter on both sides. Add the breaded cheese slices to the salad. If possible, drizzle the dressing over the salad at the last minute.