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Fried Tilsit with Cherry Tomato Coulis and Purslain

Created exclusively for Germanfoods.org by renowned German Chef Hans Röckenwagner

Ingredients:

Cherry Tomato Coulis (recipe below)
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
4 (2-ounce) slices Tilsit cheese, cut in half into triangles
Olive oil for frying
1 cup sliced purslain and/or fresh basil

Preparation:

Prepare coulis and set aside, keeping it warm until ready to serve. Place flour, eggs and breadcrumbs each in their own shallow bowl. Dip cheese triangles first in flour, then in egg, then in breadcrumbs. Heat oil in a large skillet and fry cheese until golden brown. To serve, place some coulis on each plate and top with purslain and/or basil, then fried tilsit.

Cherry Tomato Coulis

Ingredients:

1 tablespoon olive oil
1/2 pound cherry tomatoes, each sliced in half
1 clove garlic, minced
2 bunches green onions, trimmed and diced
Salt and pepper to taste

Preparation:

Heat oil in a saucepan. Add tomatoes and garlic, and cook until tomatoes are soft. Add green onions and cook on medium heat, stirring occasionally, until mixture forms a thick sauce.

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