Baked Emmental

For the baked Emmental, freeze the Emmental for about 30 minutes before use. Beat the eggs, season the breadcrumbs with salt and pepper.

Coat the Emmentaler in flour – eggs – breadcrumbs and a second time in eggs and breadcrumbs and deep-fry in hot fat on both sides until golden brown.

Serve the fried Emmentaler with potato salad, lemon and cranberries as desired.

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