Title: Fried Panela And Watercress Salad
Categories: Cklive18, Pdate
Yield: 1 servings

2 bn Young watercress; thick
-stems
; discarded
8 oz Panela cheese cut into eight
-even slices
Well-seasoned flour
1 Egg beaten with 1 teaspoon
-water until
; frothy
2/3 c Dry breadcrumbs; Panko
-preferred
3 tb Unsalted butter and olive
-oil
1 1/2 c Tiny cherry-type tomatoes
Sea salt and fresh pepper
2 tb Fresh lemon juice
2 tb Crisp fried capers and/or
-4salt anchovies; rinsed and
-chopped

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.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 292 Calories (kcal); 4g Total Fat; (12% calories from fat); 9g
Protein; 55g Carbohydrate; 0mg Cholesterol; 621mg Sodium Food Exchanges: 3
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9352

Converted by MM_Buster v2.0n.