Fried panela and watercress salad

Delight in the crunch of fried panela paired with the peppery bite of fresh watercress in this vibrant and flavorful salad.

Ingredients:

• 2 bunches young watercress, thick stems discarded
• 230g Panela cheese cut into eight even slices
• Well-seasoned flour
• 1 egg beaten with 1 teaspoon water until frothy
• 2/3 cup dry breadcrumbs, Panko preferred
• 3 tablespoons each unsalted butter and olive oil
• 1 1/2 cups tiny cherry-type tomatoes
• Sea salt and fresh pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons crisp fried capers and/or 4 salt anchovies, rinsed and chopped

Instructions:

1. Place the watercress evenly onto 4 soup plates. Coat the cheese slices with flour, dip them in beaten egg, and then cover them with breadcrumbs by pressing gently. Keep the cheese aside.
2. In a saute pan, heat 2 tablespoons of butter and oil together. Saute the tomatoes quickly until they start to soften but remain intact. Season with salt and pepper and pour them over the watercress.
3. In the same pan, add the remaining butter and oil. Saute the Panela cheese until it turns crispy and lightly brown on both sides. Pat the cheese dry with paper towels. Squeeze some lemon juice into the pan and stir over high heat until it thickens slightly. Season with salt and pepper. Pour the mixture over the watercress. Place the fried Panela on top, sprinkle fried capers and/or anchovies over it, and serve immediately.

Summary:

• Calories: 1933 kcal
• Fat: 159 g
• Protein: 76 g
• Carbs: 57 g
• Potassium: 1637 mg
• Magnesium: 158 mg