Fried Mozzarella With Salami & Portabella Salad (30 Min Meal |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A 30 minute meal by Rachael Ray (October 2008 Magazine). Sounds delish! She recommends throwing some sliced black olives on top too. Ingredients:
1/4 lb thinly sliced salami |
6 tablespoons extra virgin olive oil |
6 ounces portabella mushroom caps, gills scraped |
salt and pepper |
1 1/2 cups seasoned breadcrumbs |
3 large eggs |
1 lb brick whole milk mozzarella, cut lengthwise into 8 slices |
9 ounces mixed greens |
1 tablespoon balsamic vinegar |
Directions:
1. In a large skillet, cook the salami over medium heat, turning, until just browned, about 3 minutes per batch; drain on paper towels.
2. 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.
3. Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.
4. Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.
5. 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.
6. Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
7. Place 2 mozzarella steaks on each of 4 plates and serve with the salad.
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