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🥗 Crispy Mozzarella Slices with Sweet-Sour Lentils and Nectarine Arugula Salad

565 kcal · 30 min · 4 servings

Ingredients

• Lentils, brown 300 g
• Shallots 1 pc.
• Pepper, red 2 pcs.
• Butter 2 tbsp
• Sugar 1 pinch
• Balsamic vinegar, light 4 tbsp
• Nectarine 2 pcs.
• Arugula 150 g
• Mozzarella 4 pcs.
• Salt 1 pinch
• Wheat flour, Type 405 2 tbsp
• Eggs 2 pcs.
• Breadcrumbs 300 g
• Olive oil 4 tbsp
• Pepper, black ground 1 pinch

Instructions

1. 1. Rinse the lentils in a sieve under running water.
2. 2. Place the lentils in a pot and cover them with about 1 liter of water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to medium.
5. 5. Cook the lentils covered for about 20 minutes.
6. 6. Check if the lentils are al dente.
7. 7. Halve the shallot and peel it.
8. 8. Dice the shallot finely.
9. 9. Wash the bell pepper thoroughly.
10. 10. Quarter the bell pepper.
11. 11. Remove the stem and seeds from the bell pepper.
12. 12. Dice the bell pepper finely.
13. 13. Melt the butter in a pot over medium heat.
14. 14. Add the diced shallot to the pot.
15. 15. Add the diced bell pepper to the pot.
16. 16. Add the sugar to the pot.
17. 17. Sauté the vegetables for about 4 minutes, stirring occasionally.
18. 18. Deglaze the vegetables with balsamic vinegar.
19. 19. Bring the mixture to a boil.
20. 20. Set the pot aside covered.
21. 21. Wash the nectarines.
22. 22. Halve the nectarines.
23. 23. Remove the pits from the nectarines.
24. 24. Cut the nectarines into wedges.
25. 25. Wash the arugula.
26. 26. Dry the arugula thoroughly.
27. 27. Drain the lentils in a sieve.
28. 28. Place the lentils in a bowl.
29. 29. Add the balsamic vegetable mixture to the lentils.
30. 30. Mix the lentils with the vegetable mixture.
31. 31. Pat the mozzarella dry.
32. 32. Cut the mozzarella into slices about 3 cm thick.
33. 33. Sprinkle the mozzarella slices with salt.
34. 34. Prepare three flat plates.
35. 35. Place flour on the first plate.
36. 36. Place breadcrumbs on the second plate.
37. 37. Whisk the egg and place it on the third plate.
38. 38. Coat the mozzarella slices in the flour first.
39. 39. Dip the floured slices into the egg.
40. 40. Roll the egg-coated slices in the breadcrumbs.
41. 41. Dip the breaded slices back into the egg.
42. 42. Dip the slices into the breadcrumbs a third time.
43. 43. Press the breadcrumbs firmly onto the cheese.
44. 44. Heat the olive oil in a pan over high heat.
45. 45. Fry the mozzarella pieces for about 5 minutes until golden brown on all sides.
46. 46. Let the fried pieces drain on kitchen paper.
47. 47. Add the arugula to the lentils.
48. 48. Add the nectarines to the lentils.
49. 49. Season the mixture with salt.
50. 50. Season the mixture with pepper.
51. 51. Add a little more balsamic if needed.
52. 52. Plate the mozzarella.
53. 53. Add the lentil salad.
54. 54. Serve the dish.

Nutrition per serving

• kcal: 565
• Protein: 24 g · Fett/Fat: 32 g · Carbs: 43 g