Panko-coated Buure Weichkäsli with honey-lemon sauce and purslane

%Moser Schweizer Weichkäse%
%Moser Schweizer Weichkäse%


Lightly beat the two eggs with a whisk. Place the Buure Weichkäsli first in the flour and then the eggs, turning to coat each time, add to the panko and coat entire surface, patting the panko fairly firmly onto the cheese. Repeat the breading process to produce the firmest possible coating. Heat the sunflower oil in a frying pan. Shift the coated cheeses to the hot oil and fry until golden brown.

Mix the honey with the mustard. Add the lemon juice, stirring as you do so. Season to taste with salt and pepper.

Wash the purslane, season to taste with olive oil, vinegar and salt and arrange on the plate. Add the fried cheese and cover it with the honey-lemon sauce.


Buure Weichkäsli
4 Buure Weichkäsli
2 eggs
2 tbsp white flour
100g panko
sunflower oil

Honey-lemon sauce
2 tbsp honey
1 tbsp mustard
1 tbsp lemon juice
salt, pepper

olive oil
white wine vinegar