Fried Panela and Watercress Salad
Ingredients
- 2 bunches young watercress, thick stems discarded
- 8 ounces 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
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