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Fried Mozzerella Steaks w/ Crispy Salami




Source of Recipe


Unknown






List of Ingredients



• 1/4 lb thinly sliced salami
  
• 6 tbl EVOO
  
• One 6-oz pkg portobello caps, gills scraped
  
• Salt & Pepper
  
• 1 1/2 cups seasoned breadcrumbs
  
• 3 large eggs
  
• One 1-lb brick whole milk mozzerella, cut into 8-in slices
  
• One 9-oz bag mixed greens
  
• 1 tbl balsamic vinegar
  






Instructions



1. In a large skilled, cook the salsmi over med heat, turning until just browned, about 3 min per batch, drain on paper towels.
   
2. In skillet heat 1 tbl oil over med heat. Add mushrooms, season with salt and pepper, cook, turning until tender, about 8 minutes; thinly slice and transfer to a large bowl.
   
3. Meanwhile, transfer the breadcrumbs to a plate. Ina shallow bowl, beat eggs. Coat each cheese slice in egg and them again with the breadcrumbs. place on a sheet of wax paper. In the same skillet, heat 1/4 cup oil over med-high heat. Add 4 cheese slices ad cook until crisp, about 1 minute on each side. Repeat with remaning slices.
   
4. Add the mixed greens, vinegar, salami and remaning oil o the mushrooms, season with salt and pepper and toss. place 2 mozzerella steaks on each of 4 plates and serve with the salad.