Fried Suluguni Salad
Description
The salad is quick and easy to prepare. If you want to know, the salad is ready to serve.
Instructions
- 1
Step 1
Take the suluguni and cut it into portion-sized pieces. Shape them into rectangles. The thickness of the pieces should be at least one centimeter, otherwise the cheese will fall apart.
- 2
Step 2
To fry cheese in a pan, you need to bread it. One component of the three-step breading process is beaten egg, into which you will dip the cheese. Simply crack a fresh chicken egg into a bowl and beat it thoroughly with a whisk or fork.
- 3
Step 3
Now you need to dip each piece of cheese into the beaten egg. There's no need to add salt, as suluguni is a salty cheese variety. Make sure the cheese is evenly coated with the beaten egg.
- 4
Step 4
Place breadcrumbs on a wide plate. If you don't have ready-made breadcrumbs, simply dry bread in the oven or toaster to make croutons. Then grind the bread in a blender. Dip the pieces of feta cheese into the breadcrumbs, coating them on both sides.
- 5
Step 5
Now carefully remove the cheese from the breadcrumbs so they don't fall off. Dip each piece of sulguni into the beaten egg again on both sides.
- 6
Step 6
Now coat the cheese in breadcrumbs once again, making sure to roll it thoroughly. This double breading will firmly hold the melting, oozing cheese during frying and create an excellent crispy crust.
- 7
Step 7
Since the cheese needs to be served as hot as possible, set it aside for now and prepare the salad. Take salad leaves, wash them, and tear them by hand. Place them on a serving dish, add sliced onions and tomatoes. Drizzle everything with olive oil, lightly salt, and add spices.
- 8
Step 8
When the salad is ready, you can start frying the cheese. Heat a skillet, pour enough oil into it, and fry the breaded suluguni pieces over high heat on both sides. Each side will take two to three minutes.
- 9
Step 9
Place the ready slices of fried breaded sulguni cheese onto a plate with salad. Serve immediately while the cheese is still hot. If it cools down, it will no longer be runny, and the crust will lose its crispiness as it quickly becomes soggy.