Mozzarella Impanata Recipes

Steps:

• Slice the mozzarella cheese into 1/2 inch slices.
• In a small bowl beat eggs.
• Mix in salt and pepper to flour.
• Mix in garlic powder and parsley to bread crumbs.
• Coat each slice of cheese with the flour mixture.
• Dip into the beaten eggs.
• Coat with the bread crumbs.
• Heat olive oil in a large frying pan. Fry cheese around two minutes on each side. Drain on a paper towel.

Steps:

• For the stock: Combine 6 cups water, the wine, carrots, celery, garlic, onion, bay leaf and bouquet garni in a large pot and bring to boil. Then reduce to a simmer and cook for 30 minutes. Strain and set aside.
• For the vegetables: Trim and peel the artichokes to the heart and remove the choke. Drop the artichoke hearts in a bowl of water with a squeeze of fresh lemon juice to prevent oxidation.
• Cook the artichoke hearts in the vegetable stock until tender, 6 to 8 minutes. Chill in the refrigerator until ready to serve.
• Cut the artichokes into bite-size pieces and toss in a bowl with some salt, pepper, a few drizzles of olive oil, the parsley, red pepper flakes, a little lemon juice, a few pinches sugar and a splash of red wine vinegar.
• Cut the tomatoes and marinate with some salt and pepper, a few drizzles of olive oil and a little red wine vinegar.
• Heat the balsamic vinegar in a small saucepan and simmer over medium heat until reduced to a syrup. Chill the reduced balsamic vinegar until ready to serve.
• Alternate the tomatoes, artichokes, basil leaves and mozzarella on each skewer.
• Drizzle a little balsamic reduction over each skewer and season with salt and pepper.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Steps:

• Slice the cheese into 1/2 inch slices.
• In a small bowl beat eggs
• Mix in salt and pepper to flour.
• Mix in garlic powder and parsley to bread crumbs.
• Coat each slice of cheese with the flour mixture.
• Dip into the beaten eggs.
• Coat with the bread crumbs.
• Heat oil in a large frying pan.
• Fry cheese around two minutes on each side.
• Drain on a paper towel.
• Serve topped with your favorite marinara sauce.
• Sprinkle some dried oregano on top.
• Make it Chicago style by adding some slice pepperoni or prosciutto between two 1/4 inch slices of cheese before breading and frying. Mmmm so good!

Steps:

• Cut the bread into 4 pieces and toast. Toss the fennel with 2 tsp olive oil, rocket and seasoning. Rub the remaining oil on the cut sides of the bread, then rub with garlic. Tear over the mozzarella and salami, pile on the salad and serve with some lemon wedges for squeezing over.