Pecan Crusted Mozzarella Salad

"This coated fresh mozzarella rounds are pan-fried to be crisp on the outside, and slightly melted on the inside."
 
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Ready In:
23mins
Ingredients:
11
Yields:
4 salads
Serves:
4
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ingredients

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directions

  • Finely chop pecans, and grate Parmesan cheese.
  • Slice mozzarella cheese into eight round about 1/2 inch thick.
  • Place flour in coating tray. Lightly beat egg in second tray.
  • Combine pecans, parmesan cheese, and bread crumbs in third tray.
  • Lightly dredge each mozzarella round in flour, shaking off excess, dip in egg, then into pecan mixture, coating evenly.
  • Add the oil to skillet, heat 1-3 minutes or until shimmering.
  • Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown, and cheese begins to soften around edges.
  • Add vinaigrette and mustard to a small bowl, and whisk until well blended.
  • Cut tomatoes in half, and divide mixed greens and tomatoes among 4 serving plates.
  • Drizzle with vinaigrette and top with mozzarella rounds.

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Reviews

  1. I enjoyed the salad with the crispy pecan mozzarella cheese. Thanks!
     
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RECIPE SUBMITTED BY

<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>
 
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