Fried Mozzarella with Salami & Portabella Salad: A 30-Minute Miracle

There are some dishes that just instantly transport you back in time, aren’t there? For me, the mere thought of golden, crispy fried mozzarella conjures up memories of bustling family dinners, where the clatter of plates was accompanied by laughter and the tantalizing aroma of something utterly comforting. This particular recipe, a brilliant creation from Rachael Ray, takes that nostalgic embrace and elevates it with a vibrant, zesty salad. It’s the kind of meal that proves weeknight cooking doesn’t have to be a compromise on flavor or excitement, proving that deliciousness can indeed be a speedy affair.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not specified (contains dairy, eggs, gluten)

Ingredients

For the Fried Mozzarella:

• 1 lb brick whole milk mozzarella, cut lengthwise into 8 slices
• 1 ½ cups seasoned breadcrumbs
• 3 large eggs
• 6 tablespoons extra virgin olive oil, divided

For the Salami & Portabella Salad:

• ¼ lb thinly sliced salami
• 6 ounces portabella mushroom caps, gills scraped
• 9 ounces mixed greens
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste

Equipment Needed

• Large skillet
• Paper towels
• Plate (for breadcrumbs)
• Shallow bowl (for eggs)
• Sheet of wax paper or parchment paper
• Large bowl (for salad)
• Tongs

Instructions

1. Begin by preparing the salami. In a large skillet, cook the thinly sliced salami over medium heat. Turn the slices as they cook until they are just browned, which should take approximately 3 minutes per batch. As the salami cooks, it will render some of its fat. Once browned, drain the cooked salami on paper towels to absorb any excess grease and set aside.

2. Next, turn your attention to the portabella mushrooms. In the same skillet you used for the salami, heat 1 tablespoon of olive oil over medium heat. Add the portabella mushroom caps to the skillet. Season them generously with salt and pepper. Cook the mushrooms, turning them occasionally, until they are tender. This will take about 8 minutes. Once tender, thinly slice the cooked mushrooms and transfer them to a large bowl. This bowl will eventually hold your salad.

3. While the mushrooms are cooking or cooling slightly, prepare your dredging station for the mozzarella. Transfer the seasoned breadcrumbs to a plate. In a shallow bowl, beat the eggs with a fork or whisk until they are well combined and slightly frothy.

4. Now it’s time to coat the mozzarella slices. Take each mozzarella slice and first coat it thoroughly in the breadcrumbs, ensuring all sides are covered. Then, dip the breadcrumb-coated mozzarella into the beaten eggs, letting any excess drip back into the bowl. Finally, dip the mozzarella back into the breadcrumbs for a second, robust coating. This double-coating is key to achieving that irresistible crispy exterior. Place the breaded mozzarella slices onto a sheet of wax paper or parchment paper, ensuring they don’t touch each other.

5. Prepare to fry the mozzarella. In the same skillet, heat ¼ cup of olive oil over medium-high heat. Once the oil is shimmering and hot, carefully add 4 of the breaded mozzarella slices to the skillet. Fry the mozzarella until it is crisp and golden brown on both sides, which should take about 1 minute per side. Use tongs to gently turn them. Once perfectly fried, transfer the cooked mozzarella to a clean plate. Repeat this process with the remaining 4 mozzarella slices, adding a little more oil if needed, until all are cooked.

6. Assemble the salad. To the large bowl containing the sliced portabella mushrooms, add the mixed greens, balsamic vinegar, and the reserved cooked salami. Drizzle in the remaining 1 tablespoon of extra virgin olive oil. Season the salad with salt and freshly ground black pepper to your liking. Toss all the salad ingredients gently to combine everything and coat the greens and other components with the dressing and olive oil.

7. To serve, place 2 fried mozzarella steaks on each of 4 plates. Serve the crisp, hot mozzarella immediately alongside the fresh, vibrant salad. This dish is best enjoyed when the mozzarella is still warm and gooey on the inside and perfectly crisp on the outside, perfectly complemented by the bright, savory salad.

Expert Tips & Tricks

For an even crispier crust on your fried mozzarella, ensure your oil is sufficiently hot before adding the cheese. A good test is to drop a tiny bit of breadcrumb into the oil; it should sizzle immediately. Don’t overcrowd the pan when frying, as this can lower the oil temperature and lead to soggy mozzarella. Work in batches if necessary. If you find your mozzarella slices are too thick to fry evenly, you can trim them down slightly before breading.

Serving & Storage Suggestions

This dish is a celebration of immediate gratification. The fried mozzarella is at its absolute best served piping hot, directly from the skillet. The salad, with its fresh greens, is also best when tossed just before serving to maintain its crispness. Leftovers of the fried mozzarella are tricky; while still edible, they lose their signature crispness. If you must store them, allow them to cool completely, then store in an airtight container in the refrigerator for up to a day. Reheating in a hot oven or toaster oven is recommended to try and revive some crispness. The salad components can be stored separately in the refrigerator for a day, but it’s best to toss them together just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	818.7 kcal	–
Total Fat	57.9 g	89%
Saturated Fat	22.2 g	110%
Cholesterol	268.4 mg	89%
Sodium	1387.1 mg	57%
Total Carbohydrate	34.6 g	11%
Dietary Fiber	2.5 g	9%
Sugars	5.2 g	20%
Protein	39.9 g	79%

Variations & Substitutions

While this recipe is delightful as is, feel free to experiment. For a spicier kick, add a pinch of red pepper flakes to the breadcrumbs. If you’re not a fan of salami, crispy prosciutto or even cooked bacon bits would be a delicious alternative. For a vegetarian option, simply omit the salami and consider adding some toasted pine nuts or chopped walnuts to the salad for added texture and richness. You could also experiment with different types of mushrooms, such as cremini or shiitake, for a nuanced flavor profile in the salad.

FAQs

Q: Can I make the fried mozzarella ahead of time?
A: It’s best to fry the mozzarella just before serving for optimal crispiness. However, you can bread them ahead and refrigerate them on a parchment-lined tray, then fry when ready to eat.

Q: What kind of oil is best for frying the mozzarella?
A: A neutral oil with a high smoke point, like canola or vegetable oil, is suitable. However, the recipe calls for extra virgin olive oil for flavor.

Q: How do I prevent the mozzarella from leaking out when frying?
A: Ensure a good, thick coating of breadcrumbs on all sides. Frying at the correct temperature is also crucial; too low and it won’t seal properly.

Q: Can I use pre-sliced portabella mushrooms?
A: While you can, the texture is often best when you slice them yourself after cooking. If using pre-sliced, adjust cooking time as they will be thinner.

Q: What can I add to the salad for extra flavor or texture?
A: Consider adding a sprinkle of grated Parmesan cheese, some toasted nuts like walnuts or pine nuts, or even some halved cherry tomatoes for a burst of freshness.

Final Thoughts

This Fried Mozzarella with Salami & Portabella Salad is a testament to how quickly a simple, satisfying meal can come together. It’s the perfect dish for a busy weeknight when you crave something a little special without spending hours in the kitchen. The interplay of the hot, crispy cheese with the cool, vibrant salad is simply divine. I encourage you to give it a try, and I’m confident it will become a go-to in your repertoire. Serve it with a crisp white wine or a light, fruity rosé for a truly complete experience. Enjoy!