Rodadas de Chèvre Panadas

Cut the cheese into 8 slices with the help of a string or a thin knife.

Break the eggs and beat them with a fork, seasoning with a pinch of salt.

Place the flour and breadcrumbs in two plates and pass the chèvre slices first through the flour, loading well, so that it adheres over the entire cheese slice.

Using two forks, pass the beaten egg, making sure that it covers the flour completely and then the breadcrumbs.

If you find that the slices are poorly covered repeat the process.

Bring the breaded slices to the freezer for 10 minutes.

While waiting for 10 minutes put the raspberries in a blender and crumble them into puree. Strain the raspberry puree and place in a small bowl.

Bring a skillet to the heat with about 1 finger of frying vegetable oil / BIO and heat over medium-high heat. Fry the chèvre slices 4 at a time for about 1 minute each side. Use a fork and spatula to turn the rounds, being careful not to ruin the outer layer. Drain on absorbent paper.

Serve the hot slices as a starter by placing some watercress on 4 plates and on top 2 slices of breaded cheese. Accompany with the raspberry sauce.