Semolina Cutlets with Cherry Compote

Ingredients

• 1 l milk (3.5 % fat)
• 1 pinch salt
• 0.5 tsp organic lemon zest
• 250 g whole‑grain semolina
• 5 eggs
• 300 g sour cherries (jarred)
• 1 tbsp Cornstarch
• 0.5 tsp cinnamon
• 2 tbsp honey
• 6 tbsp whole‑grain breadcrumbs
• 30 g Butter
• 1 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Bring milk with salt and lemon zest to a boil. Gradually stir semolina into the boiling milk, cooking over low heat for 5–10 minutes until thickened. The batter should be firm. Rinse a work surface and set aside. While still hot, whisk in 3 eggs, spread the mixture onto the wet surface to a thickness of 1 cm, and let it cool completely.

2. 2.

   Meanwhile strain the cherries and reserve the juice. Bring the juice to a boil, leaving 3 tbsp for later. Mix cornstarch with the remaining juice, then stir into the boiling liquid and thicken. Add the cherries, season with cinnamon, add honey to taste, and mix well. Let the compote cool.

3. 3.

   Cut the cooled semolina batter into cutlets (optional diamond shape). Beat the remaining eggs in a bowl, place breadcrumbs in another bowl. Dip each cutlet first in egg, then coat with breadcrumbs. Heat butter in a pan and fry the cutlets until golden‑brown on both sides. Plate immediately after frying, dust with powdered sugar, and serve with the cherry compote.