Mozzarella Impanata
photo by 2Bleu
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 12 ounces fresh mozzarella cheese
- 2 eggs, beaten
- 1⁄2 cup extra virgin olive oil
- 2 cups Italian style breadcrumbs
- 1 cup flour
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons flat leaf parsley, fresh
- 10 sprigs fresh basil
- 1 teaspoon black pepper, fresh crushed
- salt
directions
- Slice the mozzarella cheese into 1/2 inch slices.
- In a small bowl beat eggs.
- Mix in salt and pepper to flour.
- Mix in garlic powder and parsley to bread crumbs.
- Coat each slice of cheese with the flour mixture.
- Dip into the beaten eggs.
- Coat with the bread crumbs.
- Heat olive oil in a large frying pan. Fry cheese around two minutes on each side. Drain on a paper towel.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com