- 300 g EPIROS Talagani, cut into 2 X 2 cm cubes
- 2 eggs
- Any green salad, washed and roughly cut (lettuce, iceberg lettuce, Chinese cabbage etc)
First coat the EPIROS Talagani with flour, then pass it through the beaten eggs and, finally coat with bread-crumbs.
Prepare the dressing by blending all the ingredients in a food-processor. Pour over the salad and mix well.
Pan-fry EPIROS Talagani in sunflower oil until golden brown. Place onto paper towel to remove excess oil.
Place EPIROS Talagani on top of the salad and serve.