Crispy Breadcrumb-Coated Lettuce Wedges with Remoulade Sauce

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Crispy Breadcrumb-Coated Lettuce Wedges with Remoulade Sauce
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
For the sauce
2 hardboiled eggs
2 Pickle
1 tablespoon Caper
3 tablespoons freshly chopped parsley
50 grams Mayonnaise
200 grams sour Whipped cream
1 tablespoon lemon juice
salt
freshly ground peppers
For the salad
4 Lettuce
2 eggs
salt
freshly ground peppers
ground paprika (sweet)
100 grams Pastry flour
150 grams breadcrumbs
vegetable oil (for frying)
How healthy are the main ingredients?
Whipped creamMayonnaiseparsleyeggsalt

Preparation steps

1.

For the sauce: Peel and chop hard-boiled eggs. Finely chop cucumber and capers and mix with eggs. Stir in parsley, mayonnaise and sour cream. Season with lemon juice, salt and pepper.

2.

Rinse whole lettuce heads and dry well. Keeping the core intact, cut into wedges. In a bowl, whisk eggs with salt and pepper to taste, along with paprika. Place flour and breadcrumbs on two separate plates. Dredge lettuce wedges in flour, tap off excess and dip on all sides in eggs. Finally, coat in breadcrumbs. In a pan, fry lettuce wedges in hot oil until golden-brown. Drain on paper towels and serve with the sauce.