Fried Mozzarella Sandwich with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 Romaine lettuce
- 200 grams Cherry tomatoes
- 4 sprigs Basil
- 3 Tbsps olive oil
- ½ tsp sugar
- 1 garlic clove
- 2 Tbsps White vinegar
- salt
- peppers
- 1 Mozzarella 125 gram (approximately 4 ounces) drained
- 8 slices Toast
- 2 eggs
- 3 Tbsps milk
- 4 Tbsps Pastry flour (for dusting)
- vegetable oil (for frying)
Preparation steps
For the salad: Rinse the romaine lettuce hearts, spin dry, and tear into bite size pieces. Rinse the cherry tomatoes and cut into quarters. Rinse the basil, pat dry and pluck the leaves from the stems. Chop about 5 leaves finely and mix with olive oil and sugar. Peel and squeeze the garlic through a garlic press and add to the dressing. Stir the white wine vinegar into the mixture slowly. Season with salt and pepper.
Drain the mozzarella and cut into 4 slices. Remove the crusts from the bread and place the mozzarella slices on 4 bread slices. Place the remaining slices of bread on top. In a deep dish, mix the eggs, milk and salt. Put the flour in a deep plate. Quickly dip the filled bread slices into a deep dish filled with water and squeeze the bread firmly. Dredge the bread in the flour, then dip in the egg mixture. Heat the oil, 1/2 inch deep, in a frying pan and fry the cheese bread until golden brown on both sides, about 3-5 minutes. Drain briefly on paper towels. Place the salad with cherry tomatoes and basil leaves on plates, drizzle with salad dressing. Cut sandwiches in half diagonally and arrange on top of salad.
