Smoked Beef Tongue in Cheese and Garlic Batter

1. Cooking of the beef tongue

smoked beef tongue 3.3 lb (1500 g)

Wash fresh smoked tongue well and cook it in water for about 80 minutes until tender. Once the tongue is done, put it in the cold water for a while, then remove it and peel. Cut part of the tongue, about 700 g, into slices about 7,5 mm thin.

2. Preparation of batter

semi hard cheese 3.5 oz (100 g) • all-purpose flour / plain flour 2.75 oz (80 g) • chicken egg 2 pcs • semi skimmed milk 1,5% 3.25 tbsp (50 ml) • garlic 3 cloves

Mix egg, flour, milk, grated cheese and pressed garlic and prepare a batter. If the batter is too runny, add more flour, it should be dense enough and it should stick to the meat.

3. Coating

rapeseed oil 6.75 tbsp (100 ml)

Coat cutlets in batter and fry in oil for a while.

4. 

Serve with roasted potatoes, mashed potatoes or braised vegetables.