Fried Mozzarella Stuffed With Prosciutto
Ready In: 1 hr 30 mins
Yields: 5 sandwiches
Ingredients
- 12 ounces provolone cheese
- 1 garlic clove, pressed
- 1⁄4 cup pine nuts, toasted
- 5 prosciutto, thinly sliced, halved crosswise
- 10 basil leaves
- 1⁄4 cup all-purpose flour
- 2 eggs, room temperature
- 1 (5 ounce) package panko breadcrumbs (Japanese dried breadcrumbs)
- 3⁄4 cup unsalted butter, clarified
Directions
- Cut smoked cheese into 15, 1/4"-thick slices.
- Rub with garlic. Sprinkle some pine nuts over one cheese slice; press to adhere.
- Cover with one prosciutto slice, trimming to fit.
- Top with basil leaf.
- Cover with second cheese slice, pine nuts, prosciutto and basil leaf.
- Cover with third cheese slice, forming sandwich.
- Repeat with remaining cheese, pine nuts, prosciutto and basil, making four more sandwiches. Set aside.
- Place flour in medium bowl.
- Add eggs and whisk until smooth.
- Strain through fine sieve to remove any lumps.
- Dip one sandwich in batter, allowing excess to drip off.
- Dredge in breadcrumbs, pressing to coat completely.
- Repeat with remaining sandwiches, batter and breadcrumbs.
- (Can be prepared three hours ahead; chill.).
- Preheat oven to 350 degrees farenheit.
- Melt butter in heavy large skillet over medium heat.
- Add sandwiches and cook until golden brown, about three minutes per side.
- Transfer to heavy baking sheet.
- Bake until cheese softens, about five minutes.
- Transfer sandwiches to plates.
- Serve immediately.
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