Tomme vaudoise panée

Breaded Tomme vaudoise

This recipe combines a salad's freshness, the creaminess of Tomme vaudoise and all terroir flavours. This easily prepared dish will not fail to impress your cheese-loving guests. As an all-season delight, breaded Tomme vaudoise is listed in many menu cards in the region.

Ingredients (serves 4)
4 plain Tomme vaudoise of approx. 100 g each, not too mature
1 egg
80 g breadcrumbs
Butter, Pepper

Beat the egg in a soup plate Pour the bread crumbs into a second soup plate.
Dip the tommes in the egg, then in the bread crumbs. Cover them evenly with the bread crumbs and press well to make sure they stay in place.
Heat the butter in a frying pan. Reduce heat.
Cook the tommes for 2-3 minutes on each side.
Serve immediately with a salad and bread. Pepper to taste.

Chef’s tips
Tomme vaudoise is delicious with cumin. You can sprinkle the tommes before serving or add the seeds to the breadcrumbs.

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