Crispy Breadcrumb-Coated Lettuce Wedges with Remoulade Sauce
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
- For the sauce
- 2 hardboiled eggs
- 2 Pickle
- 1 Tbsp Caper
- 3 Tbsps freshly chopped parsley
- 50 grams Mayonnaise
- 200 grams sour Whipped cream
- 1 Tbsp 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)
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.
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