"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pan Fried Mozzarella Recipe

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This recipe for Pan Fried Mozzarella, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan McCabe
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. mozzarella, fresh ball
1/2 c. flour
salt and pepper
1 egg
1 tsp. water
1/2 c. bread crumbs, Italian plain
1/4 tsp. basil, dried
1/4 tsp. oregano, dried
extra virgin olive to pan-fry

Directions:
Directions:
Slice the ball of mozzarella into 8 thin slices with a serrated knife. Next, get three bowls ready for the breading. In one bowl put the flour and some salt and pepper. In another bowl mix the egg with the water. In a third bowl mix the bread crumbs with the basil and oregano. Gently pat each mozzarella slice with flour, dip in the egg wash, and then coat with bread crumbs. Place the breaded slices on a wax-paper lined dinner plate and continue with the rest of the mozzarella.
In a large skillet, heat a couple of tablespoons of olive oil over medium heat. When hot, add the slices and pan-fry for about a minute. Peek under to see whether the bottom is brown enough, and then turn the slices over with a spatula when they are nicely browned. Cook for another minute. You will want both sides brown and crispy and the cheese heated, but not cooked too long or it will melt in the pan. Then drain on paper towels, and serve them hot!

Personal Notes:
Personal Notes:
If you use seasoned Italian bread crumbs, omit the additional seasoning. These taste similar to the mozzarella at Buca di Beppo!

 

 

 

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