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Farmer’s Lunch

Yields: 2-4 servings
Active Time: 30 minutes
Difficulty Level: Intermediate

Ingredients:

  • 8 oz Buholzer Brothers Muenster, sliced any shape ½- ¾ in thick 
  • 1/2 cup all-purpose flour, seasoned with salt and pepper 
  • 1 egg, whisked with milk 
  • 1 cup breadcrumbs, seasoned with salt and pepper 
  • 1 cucumber, sliced
  • 1 tomato, sliced 
  • mixed lettuce greens 
  • 3-4 tbsp sunflower oil 
  • 2 tsp balsamic vinegar 
  • 2-3 sprigs fresh dill 

Directions:

  1. Dredge cheese in flour, pat excess off.
  2. Dredge in egg wash and then into bread crumbs.
  3. In a heavy skillet over a medium heat, fry the cheese on both sides in a small amount of sunflower oil.
  4. Remove from pan and drain on paper towel. 
  5. Season the lettuces with oil, vinegar, salt, and pepper. 
  6. Serve cheese with sliced tomato, cucumber, green salad and fresh dill leaves. 

Recipe courtesy of chef Ryan Boughton.

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