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Fried Mozzarella Salad with Prosciutto and Mango Chutney

Created by Kchurchill5 on October 26, 2012

SALAD
8 cups mixed greens (I like arugula and romaine, or mixed baby greens, but use your favorite)
4 slices prosciutto ham (right from the deli, not too thin)
4 scallions, diced (white and green parts)
2 tablespoons parsley, chopped
DRESSING
1 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
1 teaspoon honey

Step 1: Mozzarella ... Slice the mozzarella in 8 slices (2 per plate). Note: the easiest way to slice the mozzarella is using dental floss (unflavored of course). Set up a basic breading station; flour, egg, bread crumbs. Coat the mozzarella lightly in flour, then dip in the egg, and finish with the bread crumbs mixed with the walnuts. Add the slices to a baking tray lined with parchment paper or foil, cover with plastic wrap, and refrigerate at least 1-2 hours to firm up.
Step 2: Dressing ... Add the vinegar, oil, and honey to a small jar or cup and mix. Season with salt and pepper to your liking. Refrigerate until ready to use.
Step 3: Salad ... Add the greens, proscuitto, scallions, and parsley to a bowl and toss to combine; then, lightly dress with your salad dressing. Note: I prefer to roll the proscuitto slices and cut in thin strips, like a chiffonade. It is up to you how you want to prepare it. Plate the salad.
Step 4: Mozzarella ... Bring a saute pan (non-stick preferred) to medium high heat and add the olive oil. Saute the cheese slices on each side until golden brown. They only take a minute or so per side. Remove them from the pan and set on a plate lined with a paper towel to absorb any excess oil.
Step 5: Finish and Serve ... Add 2 slices to each plated salad, and top the mozzarella with chutney.