Crispy Capresetürmchen

Name: Crispy Capresetürmchen
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp salt, pepper; 12 TABLESPOONS Olive oil; 4 ripe tomatoes; 2 Eggs; 4 TABLESPOONS Flour; 80 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 250 g Mozzarella; 6 Stem/s Basil; 2 TABLESPOONS Balsamic cream

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Juicy tomatoes in a crispy coating - simply refined!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 TABLESPOONS light balsamic vinegar
7-10 Tbsp salt, pepper
12 TABLESPOONS Olive oil
4 ripe tomatoes
2 Eggs
4 TABLESPOONS Flour
80 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
250 g Mozzarella
6 Stem/s Basil
2 TABLESPOONS Balsamic cream

Directions

1
For the vinaigrette, mix vinegar, salt and pepper and fold in 4 tablespoons of oil.
2
For the turrets, wash the tomatoes, dab dry and cut into 3 thick slices. Whisk the eggs in a deep plate. Season tomato slices with salt. Turn first in flour, then in egg and finally in panko. Cut mozzarella into 8 slices. Wash the basil and remove the leaves.
3
Heat 8-10 tablespoons of oil in a frying pan. Fry the tomatoes in it in portions on each side for about 3 minutes. Drain on kitchen paper. Lay tomatoes, mozzarella and basil alternately on top of each other. Drizzle with vinaigrette and balsamic cream.