For the breaded semolina slices, boil the milk with 2 tablespoons of butter, 60g of sugar and the salt. The semolina is stirred in and cooked for 5 minutes, stirring constantly, to form a thick paste.
The lemon is washed hot, dried and the peel is finely grated ( about 1 tsp ). Remove the pot from the hot plate and mix in 2 eggs and the lemon zest well. Now spread the porridge on a baking sheet moistened with a little water, using a moistened palette or knife to the thickness of a finger. It should form a rectangle, which must now cool for at least 1/2 hour.
After that, cut the semolina porridge into lozenges. The remaining two eggs are beaten well in a deep dish, in another dish mix breadcrumbs and coconut.
Bread all the rhombuses in it and fry them in a large pan in the butter mixed with oil. (Fry for 2-3 minutes per rue on both sides until golden brown). Inexperienced people should rather work in batches ( breading-frying). Arrange the breaded semolina slices on plates, sprinkle with sugar and serve with applesauce.
Preparation Tip:
The breaded semolina slices taste especially good when sprinkled not only with powdered sugar, but also with a pinch of cinnamon.