Rinse melanzane, chop flower sprouts, cut fruit into 1/2 cm thick slices, season with salt on both sides and steep for 15-20 min.
Mix curd cheese with salad mayonnaise, crushed salt, garlic cloves, milk and chopped herbs. Drain and dry the slices of melanzana. Turn one at a time in flour, beaten eggs and the breading of almond kernels and cheese on the other side.
Fry the cutlets for 3-4 minutes on each side until golden brown.
Serve with the curd dip and lemon slices.
73 g fat / 1 bread unit
Price per unit in about 3, 80 Dm
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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