- slices from Smeds mozzarella block 1.5 cm thick.
- 4 buns of burgers
- 8 slices of tomatoes
- 4 leaves of iceberg
- 200g flour with a pinch of salt and white pepper
- 6 eggs, well beaten
- 500g breadcrumbs mixed with Herb de Provence or any dried herbs available
- 500 ml. of sunflower oil
Cocktail sauce:
- 80 gr. ketchup
- 80 gr. mayonnaise
- 5 ml. of lemon juice
- A pinch of salt
- A pinch of black pepper
- Mix the sauce ingredients well
- Place mozzarella in the flour and then shake it so that no flour remains, then we put it completely in the eggs and pull it out to remove the excess eggs for about ten seconds and then we put it in the breadcrumbs and press it well so that the breadcrumbs stick from all sides.
- We repeat eggs and breadcrumbs one more time, that way we have a layer of breading. It is better to put it back in the freezer for at least half an hour, and then repeat the same method a third time.
- Heat oil and fry the mozzarella over a medium heat so that it becomes golden and the cheese melts.
- On both sides of mozzarella, spread some cocktail sauce, add to the burger bun iceberg, tomatoes and then mozzarella in the middle.
- You can serve this dish with French fries or a coleslaw salad.
