Preparation
Slice the Gruyère AOP into portions.
Brush the slices with strong mustard.
Beat the egg with salt and pepper.
Dip each cheese slice into the egg mixture, then coat with breadcrumbs.
Fry in a pan with a mix of oil and a knob of butter until golden.
Recipe from the book: "Cuisine & Traditions au Pays de Fribourg", Editions La Sarine.
For 4 people
Preparation : 20 to30 min
Cooking : 8 to 10 min
Ingredients and products
- 200 g de Gruyère AOP
- 1 egg
- strong mustard
- breadcrumbs
- salt and pepper
