- 200 GRAM FETA, sliced
- 1 EGG, beaten
- 50 GRAM FLOUR
- 1 CUP BREADCRUMBS
- MIXED SALAD OR VEGETABLES
- 2 TBSP OLIVE OIL
- 1 TBSP RASPBERRY VINEGAR
- HANDFUL MINT, chopped
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12 SLICES
WHITE BREAD, toasted
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8 TBSP
MAYONNAISE
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2 TOMATOES, sliced
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SOME LEAVES OF LETTUCE
-
HANDFUL BASIL LEAVES
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150 GRAM CHEESE, sliced
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150 GRAM BACON, sliced
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300 GRAM CHICKEN BREAST
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BUNCH OF GREEN ONIONS
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Cut he feta
slices into two triangles. Roll them first through flour, then through the
egg, and finally cover with breadcrumbs. Put in the fridge for two hours. Fry
the feta slices in hot oil, about two minutes per side. Arrange the vegetables
on a plate with the feta. Beat the vinegar and oil together and drizzle over
the vegetables. Sprinkle with mint.
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Heat 1 liter of water, put the chicken breast in, cook 2 minutes and turn the
heat off. Let it stand for thirty minutes, then slice it very thinly. Fry the
bacon 1 minute on each side. Spread the mayonnaise on the bread slices. Put one
slice on a plate, then stack in the following order: lettuce, bacon, chicken
breast, green onion, (salt and pepper), another slice of bread, tomato, cheese,
basil leave, the last slice of bread. Slice the stack diagonally and put wooden
skewers in. Decorate with an olive or piece of tomato.
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