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The cheese is sliced at least 1 cm thick.
Put the eggs in a plate and mix lightly with a little salt.
Separately, mix the breadcrumbs with pepper.
Pass a slice of cheese through the egg, then through the breadcrumbs and repeat this operation twice more, after which it is placed on a plate, on hold, or directly in the tray provided with baking paper.
Do the same until all the cheese slices are ready.
When you start preparing the cheese slices, turn on the oven to heat it well.
Place the pan with the slices of breaded cheese in the preheated oven. Bake the breaded cheese at high temperature, 10 minutes on each side, then remove from the oven, so as not to melt, from high heat.
While the cheese is being prepared and baked, clean, wash and boil the natural potatoes for garnish.
For presentation and serving, prepare a plate in advance on which was placed a "bed" of lettuce cut faithfully. The breaded cheese is served hot, with a garnish of lettuce and slices of tomatoes.
The breaded cheese is prepared dietary, baked and not fried in oil, the garnish can also be French fries.
The cheese must be stronger, more bound, not soft, to withstand high temperatures and not melt immediately.
The slices must be at least 1 cm thick, for the same reason, so that they do not melt easily in the heat.
Pass the cheese slices three times in a row, through egg and breadcrumbs, so that the layer that covers the cheese is thicker and prevents it from melting.
The oven must be preheated so that cooking is quick. Otherwise, the cheese will melt, come out of the egg and breadcrumbs and spread in the pan. This happened to me too, but I immediately turned the slices over so that all the cheese would not spread in the baking tray.
Bake the sliced breadcrumbs over high heat for 10 minutes on each side.
Prepare the garnish in advance, so that you can serve the breaded cheese as soon as you take it out of the oven.
Because it is prepared in a diet, in the oven and not fried in oil, this breaded cheese can also be served with french fries and salad.
Baked pumpkin with rice
This is the food we prepared today. I recommend it for summer days, it can be consumed both hot and cold.
I picked from the garden:
- 3 pumpkins
- 5 potatoes
- 3 carrots
- 1 parsley root
- 1 onion
- 1 red bell pepper and one green pepper
- dill and green parsley
I only needed a little oil, "vegeta" and 2 cups of rice.
I hardened the onion oil, the sliced roots, the scalloped peppers.
I extinguished with water (about 1.5 liters), I added diced potatoes and zucchini, then "vegeta". When it started to boil, I added the rice, waited for it to boil again and put the pan in the oven. When the rice was boiled, I took out the pan and sprinkled the chopped dill and parsley.
I can't say what we liked best: the look, the smell or the taste. In any case, I left the stewed beef steak untouched and ate only this "rice", to which I added a cucumber salad, with very little garlic.
I got the recipe from my godmother - the director of the "Media School Group" in Bucharest, teacher Liliana Dragomir. I'm sure you'll love it too. Good appetite!