Fried Panela and Watercress Salad Recipe

Name: Fried Panela and Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches young watercress, thick stems discarded; 8 ounces Panela cheese cut into eight even slices; Well-seasoned flour; 1 egg beaten with 1 teaspoon water until frothy; 2/3 cup dry breadcrumbs, Panko preferred; 3 tablespoons each unsalted butter and olive oil; 1 1/2 cups tiny cherry-type tomatoes; Sea salt and fresh pepper; 2 tablespoons fresh lemon juice; 2 tablespoons crisp fried capers and/or 4salt anchovies, rinsed and chopped

Servings: persons

1
Divide the watercress among 4 soup plates.
2
Dust the cheese slices with flour then dip in beaten egg.
3
Drain and roll in the breadcrumbs pressing gently to evenly coat.
4
Set cheese aside.
5
Heat 2 tablespoons each of the butter and oil in a saute pan and quickly saute until tomatoes just begin to soften but still hold their shape.
6
Season well with salt and pepper and spoon over watercress.
7
Add remaining butter and oil to pan and quickly saute Panela until lightly browned and crisp on both sides.
8
Drain cheese briefly on paper towels.
9
Add lemon juice to pan and swirl over high heat to slightly thicken.
10
Season with salt and pepper and spoon over cress.
11
Arrange fried Panela on top and scatter fried capers and/or anchovies over and serve immediately.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 bunches young watercress, thick stems discarded, 8 ounces Panela cheese cut into eight even slices, Well-seasoned flour, 1 egg beaten with 1 teaspoon water until frothy, and more.

Yes, Fried Panela and Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Panela and Watercress Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions