Mozzarella Impanata

Mozzarella Impanata

Mozzarella

GET BUFFALOED ITALIAN STYLE

Fried fresh buffalo mozzarella. I just love saying that. This simple appetizer recipe is not only tasty, it's fun to eat for the whole family.

The stringy, gooey texture of the cheese takes you on a journey to another world.

"Mozzarella de Bufala Campana" is made only from Campania's buffalo milk. This satisfying cheese appetizer with its crunchy texture outside and melted inside, topped with your favorite marinara sauce and sprinkled with oregeno will only want you longing for the mediterranean.

Sounds good doesn't it? So, try it tonight with a nice glass of wine and relax to some great Italian music.

INGREDIENTS

12 ounces of fresh mozzarella

2 eggs beaten

1/2 cup of extra-virgin olive oil

2 cups of Italian Style bread crumbs

1 cup of flour

1 tsp of dried oregano

1 tsp of garlic powder

2 tsp of fresh flat leaf parsley

10 sprigs of fresh basil

1 teaspoon of fresh crushed black pepper

salt to taste

PREPARATION

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.

Garnish with fresh basil

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!

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