Fried Mozzarella Cheese with Anchovy Sauce

By myrecipebox

Ingredients

• 2 (8-ounce) balls fresh water-packed mozzarella cheese, drained.
• All purpose flour
• 1 large egg, beaten
• 3 cups (about 8 ounces) fresh breadcrumbs*
• 2 tablespoons butter
• 6 garlic cloves, minced
• 1 cup (packed) fresh Italian parsley leaves
• 1/2 cup olive oil, divided
• 1/3 cup drained capers
• 1 (2-ounce) can anchovy fillets, drained*
• 1 1/2 teaspoons fresh-squeezed lemon juice
• Coarse salt and coarsely ground black pepper to taste

Details

Servings 6
Adapted from whatscookingamerica.net

Preparation

Step 1

In three individual bowls, place the flour, beaten egg, and breadcrumbs.

sliced mozzarella cheese
Slice each ball of mozzarella cheese into four 1/3- to 1/2-inch thick rounds.

Coat the sliced cheese in the flour, then the beaten eggs, and then the breadcrumbs.

Place on a baking sheet; cover and refrigerate until cold, at least 2 hours.



anchovy sauce
To make the Anchovy Sauce: In a small frying pan over low heat, melt butter. Add garlic and saute approximately 3 minutes.

Transfer garlic/butter mixture to a food processor. Add parsley leaves, 1/4 cup olive oil, capers, anchovies, and lemon juice. Blend until a coarse paste forms. Season with salt and pepper to taste.





When ready to serve: In a large frying pan over high heat, heat the remaining 1/4 cup olive oil. Working in batches, fry prepared cheese slices until brown, approximately 2 minutes per side. Transfer fried cheese to individual serving plates. Spoon warm anchovy sauce over the top of the cheese.

NOTE: The Mozzarella cheese and the Anchovy Sauce can be prepared 1 day ahead. Cover separately and refrigerate. Re-warm sauce slightly over low heat before serving.

* Anchovy Paste may be substituted for the anchovy fillets. 1/2 teaspoon anchovy paste is equal to 2 anchovy fillets. You can also adjust the amount of anchovies used according to your taste.