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🍽️ Crispy Breaded Cheese Steaks with Fresh Tomato-Basil Salad

844 kcal · 30 min · 4 servings

Ingredients

• 8 tomatoes
• 1 garlic clove
• 2 lettuce hearts
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 1 pinch sugar
• 1 tbsp fresh chopped basil
• salt
• pepper (from the mill)
• 800 g hard cheese (e.g. Emmental or Greyerzer)
• 2 eggs
• 80 g breadcrumbs
• 3 tbsp clarified butter

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Immediately shock the tomatoes with cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Quarter the tomatoes and remove the core.
5. 5. Dice the tomatoes into small pieces.
6. 6. Peel the garlic clove.
7. 7. Finely chop the garlic.
8. 8. Wash the lettuce hearts.
9. 9. Remove the hard stems from the lettuce hearts.
10. 10. Tear the lettuce leaves into small pieces.
11. 11. Add the chopped garlic to the tomatoes.
12. 12. Add balsamic vinegar.
13. 13. Add lemon juice.
14. 14. Add sugar.
15. 15. Add basil.
16. 16. Season the mixture with salt and pepper.
17. 17. Cut the cheese into approx. 0.5 cm thick corners.
18. 18. Whisk the eggs in a bowl.
19. 19. Coat the cheese pieces in the whisked eggs.
20. 20. Coat the cheese pieces in the breadcrumbs.
21. 21. Heat ghee in a non-stick pan.
22. 22. Fry the cheese steaks on each side for 1-2 minutes until golden brown.
23. 23. Let the cheese steaks drain on kitchen paper.
24. 24. Add the leaf salad to the tomato mixture.
25. 25. Season the salad to taste.
26. 26. Serve the salad with the cheese steaks.
27. 27. This dish pairs excellently with roast beef.

Nutrition per serving

• kcal: 844
• Protein: 72 g · Fett/Fat: 51 g · Carbs: 23 g