Baked Emmental

Cut cheese into thick slices.

Whisk egg yolk. Roll the cheese slices first in egg yolk, then in breadcrumbs.

Bake the Emmental in enough fat until the breading is golden.

Cut the lemons in half. Wash, pluck and roughly chop the parsley. Cover the lemon halves with parsley.

Arrange the Emmentaler with the lemon halves.

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