Salad with crispy breaded Jil & Cranberry Dressing

Preparation

• 1
  Wash the lettuce.
• 2
  For the dressing, mix cranberry jam, vinegar, olive oil, and about half a teaspoon of salt. If desired, dilute with a little water if the cranberries are quite thick. Set the dressing aside for later.
• 3
  Cut one roll of vegan Jil cheese into 12 slices. For 4 side dish portions, 1 package is sufficient; if it's meant to be a large main course salad, use 2 packages of Jil.
• 4
  For the wet batter, whisk 60 g of flour with 80 g of water until smooth in a small bowl.
• 5
  In another bowl, prepare the breadcrumbs.
• 6
  Now for the hot part! Heat a coated frying pan with frying oil. The bottom should be covered with oil.
• 7
  Place the Jil slices one by one completely into the wet batter, then roll them in the breadcrumbs so they are well covered on all sides, and place them directly into the hot pan.
• 8
  Fry the breaded slices until golden brown on both sides, then drain them on a plate lined with paper towels.
• 9
  Distribute the washed lettuce onto plates, drizzle with the dressing, and then top with the freshly breaded Jil slices.