- 4
Ingredients
- 1/4 pound thinly sliced salami
- 6 tablespoons EVOO
- One 6-oz pkg portobello mushroom caps, gills removed
- salt & pepper
- 1 1/2 cups seasoned breadcrumbs
- 3 large eggs
- One 1-lb brick whole milk mozzarella, cut lengthwise into 8 slices
- One 9-oz bag mixed greens
- 1 tablespoon balsamic vinegar
- To make meatless replace salami with sliced black olives.
Preparation
Step 1
In large skillet cook the salami over medium heat, turning, until just browned, about 3 mins per batch. Drain on paper towel.
In skillet, heat 1 tablespoon olive oil over medium heat. Add mushrooms, season with salt & pepper and cook, turning, until tender, about 8 minutes; thinly slice and transfer to a large bowl.
Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs. Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper. 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 per side. Transfer to plate. Repeat until all cheese is cooked.
Add the mixed greens, vinegar, salami, and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper to taste. Toss salad and divide between 4 plates and place 2 cheese sticks on each plate.