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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Emlive10 1 Servings

INGREDIENTS

1 lb Fresh Mozzarella cheese, cut
into 8
1/4-inch slices
Salt
Freshly ground black pepper
1 c Flour
1 Egg, beaten with 2
tablespoons milk
1 1/2 c Fine dried bread crumbs
4 T Olive oil
1 lb Assorted exotic mushrooms
stemmed and thinly
sliced
2 T Minced shallots
1 t Chopped garlic
2 c Veal stock reduction
1 T Butter
1 t Finely chopped fresh parsley
leaves
1 Fresh summer truffle
Drizzle of white truffle oil
13 Fat, 0 Other Carbohydrates

INSTRUCTIONS

Season both sides of the cheese with salt and pepper. Season the
flour, egg wash and bread crumbs separately with salt and pepper.
Dredge each slice of cheese in the flour, tapping off any excess,  then
dip each slice in the egg wash, letting the excess drip off. Dip  the
cheese in the bread crumbs, coating completely. In a large saute  pan,
over medium heat, add 2 tablespoons of the oil. Add the  mushrooms and
shallots. Season with salt and pepper. Saute for 2  minutes. Add the
garlic and the veal stock reduction. Bring to a  simmer and cook for 4
minutes. Remove from the heat and stir in the  butter and parsley. Set
aside and keep warm.  In another large saute pan, over medium heat,
heat the remaining 2  tablespoons of oil. Pan-fry the cheese until the
crust is golden,  about 2 minutes on each side. Remove and drain on
paper towels. To  serve, spoon the mushroom ragu onto 4 serving plates.
Arrange 2  pieces of the fried cheese on top of the mushroom ragu.
Garnish with  shaved truffles and a drizzle of truffle oil.  Yield: 4
servings  Converted by MC_Buster.  Per serving: 1118 Calories (kcal);
71g Total Fat; (57% calories from  fat); 19g Protein; 100g
Carbohydrate; 218mg Cholesterol; 178mg Sodium  Food Exchanges: 6 1/2
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0  Fruit;  Recipe by: EMERIL
LIVE SHOW #EMIC46  Converted by MM_Buster v2.0n.

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