4 slices of Fresh Mozzarella, cut 3/8" thick
˝ cup All-Purpose Flour
2 Eggs, beaten
2 cups Panko Bread Crumbs
1 TB Dried Oregano
1 cup Canola Oil
Salt and Freshly Ground Pepper
Juice of 1 ˝ Lemons
2 tsp Dijon Mustard
˝ Shallot, minced (may substitute 1TB finely minced onion)
˝ cup Extra Virgin Olive Oil
1 Bag Arugula (can be found with other bagged lettuce in the produce section)
1 small Red Onion, thinly sliced
˝ cup Pine Nuts, toasted
Heat oil in sauté pan over medium-high heat.
Season bread crumbs with oregano. Lightly dredge mozzarella slices in flour, then dip in egg mixture. Place in bread crumbs and press firmly to ensure bread crumbs stick. Place breaded cheese slices in pan and fry for 2-3 minutes or until browned. Carefully turn over and cook until browned on other side. Transfer to a paper towel-lined plate.
In a large mixing bowl, whisk together lemon juice, Dijon and shallots. While whisking, slowly add olive oil until fully incorporated. Season dressing with salt and pepper. Toss arugula in dressing and divide onto four plates. Place fried mozzarella on salad. Garnish with thinly sliced red onions and toasted pine nuts.
11/2/2009 11:50:37 AM
