4 x 125 g Buffalo Burrata
500 g natural cornflakes
360 g flour
Take the Buffalo Burrata, drain the water and dry them completely with paper towel.
Whisk 3 egg yolks and a whole egg with the flour, to obtain a dense batter.
Plunge the Burrata into the batter, covering them completely.
Now roll the Burrata on crushed cornflakes, and pat them on the sides to obtain a compact crust.
Gently transfer the Buffalo Burrata to a baking pan lined with parchment paper, and cook at 180°C for 5 minutes.
Once ready, serve them hot on mixed salad.