Steak with pickled tomatoes and fried mozzarella
easy
40 mins
40 mins
Ingredients
- 400 g small cherry tomatoes
- 20 g Pine nuts
- 4 small cloves of young garlic
- 1 spearmint stem
- 1 red onion
- 2 small chilies
- 4 TABLESPOONS Vinegar
- 100 ml Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Package (265 g; draw: 150 g) Mini Mozzarella cheese
- 2 Eggs
- 100 g Flour
- 100 g Breadcrumbs
- 4 Hoof steaks (approx. 150 g each)
- 2 TABLESPOONS Oil
- 1 kg Frying fat
- 7-10 Tbsp Mint
Directions
- 1
Wash the tomatoes and dab them dry. Roast the pine nuts in a pan without fat until golden yellow, remove them. Peel garlic. Peel mint leaves. Peel onion, cut into rings. Mix the prepared ingredients, chillies, vinegar and olive oil.
- 2
Season with salt and pepper. Leave to stand for 1-2 hours. Drain the mozzarella. Whisk eggs. Turn the cheese balls very carefully one after the other in flour, whisked egg and breadcrumbs. Form with your hands. (If necessary, completely bread a second time!) No mozzarella should shimmer through. Wash the steaks and pat them dry. Heat oil in a grill pan. Heat frying fat in parallel. Fry steaks in hot oil for 2-3 minutes on each side. Season with salt and pepper. Fry the mozzarella in the hot fat until golden brown.
- 3
Wash the steaks and pat them dry. Heat oil in a grill pan. Heat frying fat in parallel. Fry steaks in hot oil for 2-3 minutes on each side. Season with salt and pepper. Fry the mozzarella in the hot fat until golden brown. Arrange steaks, cheese and pickled tomatoes in portions. Serve garnished with mint
Nutrition Facts
710 kcal
26 g
45 g
49 g
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