Fried Mozzarella With Salami & Portabella Salad (30 Min Meal - cooking recipe

Ingredients

1/4 lb thinly sliced salami
6 tablespoons extra virgin olive oil
6 ounces portabella mushroom caps, gills scraped
salt and pepper
1 1/2 cups seasoned breadcrumbs
3 large eggs
1 lb brick whole milk mozzarella, cut lengthwise into 8 slices
9 ounces mixed greens
1 tablespoon balsamic vinegar

Preparation

In a large skillet, cook the salami over medium heat, turning, until just browned, about 3 minutes per batch; drain on paper towels.
In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning, until tender, about 8 minutes; thinly slice and transfer to a large bowl.
Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.
Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.
In the same skillet, heat 1/4 cup olive oil over medium-high heat. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with the remaining cheese slices.
Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
Place 2 mozzarella steaks on each of 4 plates and serve with the salad.