Baked mozzarella with tomato salad

Ingredients for 2 servings:

• 450 g tomatoes
• ½ onion(s)
• ½ bunch flat-leaf parsley
• 2 tbsp white wine vinegar
• some salt and pepper, colorful
• ½ tsp sugar
• 5 tbsp olive oil
• 2 balls of mozzarella (buffalo mozzarella)
• 2 tbsp flour
• 2 eggs (size M)
• 70 g breadcrumbs
• ½ tsp coarse sea salt
• 500 ml oil, neutral

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Tomato salad preparation: Remove the stems from the tomatoes. Roughly chop the tomatoes and the onion. Roughly chop the parsley. Mix the vinegar with salt, pepper, and sugar. Stir in the olive oil. Mix in the tomatoes, onions, and parsley. To prepare the baked mozzarella: Halve the mozzarella balls crosswise. Separately place the flour, eggs, and breadcrumbs in a deep plate. Beat the eggs with a fork. Mix the breadcrumbs with the sea salt. First coat the mozzarella in the flour, then in the egg, and finally in the breadcrumbs. Coat again in the egg and coat in the breadcrumbs. Heat the oil in a small saucepan to approximately 160° to 170° (dip the handle of a wooden spoon into the oil; if small bubbles form, the oil is hot enough). Fry the breaded mozzarella balls, one at a time, in the oil for approximately 3 to 4 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper. Season the tomato salad with salt and pepper if desired and serve immediately with the baked mozzarella.