| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Cheese |
4 |
Servings |
INGREDIENTS
|
|
Oil for deep frying |
| 4 |
sl |
Mozzarella cheese; each about 4-1/2" by 3" by 3/8" |
| 1/4 |
c |
Flour (approximately) |
| 2 |
|
Eggs; slightly beaten |
|
|
Seasoned bread crumbs |
| 4 |
|
Anchovy filets (optional) |
|
|
Marinara sauce (see recipe) |
| 1 |
c |
Dry bread crumbs |
| 1/4 |
c |
Freshly grated imported Romano cheese |
| 1/8 |
ts |
Salt |
| 1 |
pn |
Freshly ground black pepper |
| 1 1/2 |
ts |
Dried parsley flakes |
| 1 |
pn |
Garlic powder |
INSTRUCTIONS
SEASONED BREAD CRUMBS
1. Heat the oil in a deep-fryer to 375 F to 400 F.
2. Dip each cheese slice into the flour, then into the eggs. Repeat the
process, then dip into the Seasoned Bread Crumbs. Pat the crumbs into the
cheese, making sure all sides are well coated.
3. Deep fry the cheese slices about 2 minutes or until golden brown.
Drain. Place each slice on a serving plate and spoon Marinara Sauce over
cheese. Lay an anchovy filet across each, if desired. SEASONED BREAD
CRUMBS: Combine all ingredients.
DEL MONDO RISTORANTE
N. FARWELL AVE, MILWAUKEE WINE:
RUFFINO RISERVA DUCALE GOLD
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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