Fried Mozzarella With Salami Portabella Salad 30 Min Meal Recipes

FRIED PORTOBELLO MUSHROOMS

Steps:

• Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.

SALAMI SALAD WITH TOMATOES AND MOZZARELLA

Steps:

• In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.

SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE

Steps:

• Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.

FRIED MOZZARELLA WITH SALAMI & PORTABELLA SALAD (30 MIN MEAL

Steps:

• In a large skillet, cook the salami over medium heat, turning, until just browned, about 3 minutes per batch; drain on paper towels.
• In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning, until tender, about 8 minutes; thinly slice and transfer to a large bowl.
• Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.
• Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.
• In the same skillet, heat 1/4 cup olive oil over medium-high heat. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with the remaining cheese slices.
• Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
• Place 2 mozzarella steaks on each of 4 plates and serve with the salad.

FRIED MOZZARELLA WITH PUTTANESCA DIPPING SAUCE

Steps:

• Pat the mozzarella dry, making sure there is no water on the surface, and set aside.
• Place the flour in a shallow dish.
• Mix together the milk and eggs and place in a shallow bowl.
• Stir together the bread crumbs, Essence, and salt and place in a shallow dish.
• Heat vegetable oil about 1 1/2 inches deep, in a heavy saucepan or deep-fryer over medium-high heat to 325 to 330 degrees F.
• Dredge the mozzarella in the flour, shaking off any excess flour.
• Dip in the egg mixture and then the bread crumbs.
• Place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Allow the mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through.
• Serve warm on skewers or fondue forks with Puttanesca Dipping Sauce.
• To make the dipping sauce:.
• In a medium pot heat the olive oil over medium-high heat.
• Add the onion and saute until soft and lightly caramelized, about 5 minutes.
• Add garlic and cook an additional 2 minutes.
• Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes.
• Add salt to taste, cover and set aside.
• Serve sauce warm or at room temperature.
• Enjoy!
• Yield: about 3 cups To make the Essence:.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

FRIED MOZZARELLA

Steps:

• Heat oil to 360 degrees.
• While the oil is heating, beat the eggs in a shallow bowl.
• Press cheese slices into the flour, coating them evenly with a thin layer of flour.
• Shake off any excess.
• Dip them into the egg, then into the breadcrumbs.
• Dip them once more into the egg and then back into the breadcrumbs.
• Fry immediately in the hot oil until golden brown (about 2 minutes).
• Drain quickly on paper towels, and serve hot.