Fried Panela And Watercress Salad

Recipe Ingredients

2		Young watercress - thick stems discarded
8 oz	227g	Panela cheese - cut 8 even slices
		Well-seasoned flour
1		Egg - beaten with
1 teaspoon	5ml	Water - until frothy
2/3 cup	97g / 3.4oz	Dry breadcrumbs, Panko preferred
3 tablespoons	45ml	Unsalted butter
3 tablespoons	45ml	Olive oil
1 1/2 cups	93g / 3.3oz	Tiny cherry-type tomatoes
		Sea salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Crisp fried capers
		And/or 4 salt anchovies - rinsed, chopped

Recipe Instructions

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 evenly coat. Set cheese aside.

Heat 2 tablespoons each of the butter and oil in a saute pan and quickly saute until tomatoes just begin to soften but still hold their shape. Season well with salt and pepper and spoon over watercress.

Add remaining butter and oil to pan and quickly saute Panela until lightly browned and crisp on both sides. Drain cheese briefly on paper towels. Add 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 anchovies over and serve immediately.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9352) - from the TV FOOD - NETWORK

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