Fried Mozzarella With Salami & Portabella Salad (30 Min Meal

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. 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. 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. 3

   Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.

4. 4

   Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.

5. 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. 6

   Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.

7. 7

   Place 2 mozzarella steaks on each of 4 plates and serve with the salad.