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Ingredientes
- 2 bn young watercress thick stems discarded
- 8 ounce Panela cheese cut 8 even slices Well-seasoned flour
- 1 x egg beaten with
- 1 tsp water till frothy
- 2/3 c. dry breadcrumbs, Panko preferred
- 3 Tbsp. unsalted butter
- 3 Tbsp. extra virgin olive oil
- 1 1/2 c. tiny cherry-type tomatoes Sea salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. crisp fried capers and/or possibly 4 salt anchovies rinsed, minced
Direcciones
- Divide the watercress among 4 soup plates. Dust the cheese slices with flour then dip in beaten egg. Drain and roll in the breadcrumbs pressing gently to proportionately coat. Set cheese aside.
- Heat 2 Tbsp. each of the butter and oil in a saute/fry pan and quickly saute/fry till tomatoes just begin to soften but still hold their shape. Season well with salt and pepper and spoon over watercress.
- Add in remaining butter and oil to pan and quickly saute/fry Panela till lightly browned and crisp on both sides. Drain cheese briefly on paper towels. Add in lemon juice to pan and swirl over high heat to slightly thicken. Season with salt and pepper and spoon over cress. Arrange fried Panela on top and scatter fried capers and/or possibly anchovies over and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 184 | 72% |
| Total Fat 20.85g | 26% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 277mg | 12% |
| Potassium 68mg | 2% |
| Total Carbs 13.93g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.41g | 1% |
| Protein 4.03g | 6% |
