Burrata Frita Con Ensalada De Durazno

BURRATA FRITA CON ENSALA DE DURAZNO🍑✨ Es la entrada perfecta para este verano!! Queda deliciosa😍 aquí te dejo la receta👇🏻💛

By @viricookss

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 cup flour
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 0.25 cup Parmesan cheese
• 1 cup Panko breadcrumbs
• 1 piece egg
• 2 pieces burrata cheese
• 1 cup flour
• 2 pieces burrata cheese
• 1 piece egg
• 2 pieces burrata cheese
• 0.25 cup Parmesan cheese
• 1 cup Panko breadcrumbs
• 2 pieces burrata cheese
• 1 cup olive oil
• 1 cup olive oil
• 2 pieces burrata cheese
• 1 piece peach
• 1 teaspoon honey
• 1 teaspoon salt
• 1 piece peach
• 0.5 cup olive oil
• 0.25 cup balsamic vinegar
• 2 tablespoons honey
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 2 cups mixed greens
• 4 slices prosciutto
• 0.5 cup pistachios
• 0.5 piece green apple
• 1 batch vinaigrette
• 2 pieces fried burrata
• 1 bowl salad
• 1 piece peach

Instructions

1. Gather all ingredients and set up a breading station with three separate shallow bowls.
2. In the first bowl, add 1 cup of flour and season generously with salt and pepper.
3. In the second bowl, mix 1/4 cup grated Parmesan cheese with 1 cup of Panko breadcrumbs.
4. In the third bowl, lightly beat 1 egg.
5. Pat the burrata cheese dry with paper towels to remove any excess moisture.
6. Dredge the burrata cheese in the seasoned flour, ensuring it is evenly coated.
7. Dip the floured burrata cheese into the beaten egg, making sure it is fully coated.
8. Roll the burrata cheese in the Parmesan-Panko mixture, pressing gently to help the mixture adhere.
9. Heat olive oil in a pan over medium-high heat until shimmering.
10. Carefully fry the coated burrata in the hot oil, turning occasionally, until golden brown all over, about 3-5 minutes.
11. Remove the fried burrata from the oil and place on paper towels to drain excess oil.
12. Slice the peach into thin wedges.
13. Drizzle the peach slices with 1 teaspoon of honey and a pinch of salt.
14. In a small bowl, combine 1/2 cup olive oil, 1/4 cup balsamic vinegar, 2 tablespoons honey, salt, and pepper to taste to make the vinaigrette.
15. Prepare the salad by tossing mixed greens, prosciutto, pistachios, and thinly sliced green apple in a large bowl.
16. Dress the salad with the prepared vinaigrette, tossing gently to coat.
17. Serve the fried burrata on top of the salad and garnish with honey-drizzled peach slices.