Fried Mozzarella with Salami Portabella Salad 30 Min Meal
Treat yourself to a gourmet meal in just 30 minutes with this Fried Mozzarella with Salami Portabella Salad recipe. Golden, crispy mozzarella slices are fried to perfection, creating an irresistible, gooey centerpiece to this vibrant salad. Tossed with earthy sautéed portabella mushrooms, savory bites of crispy salami, peppery arugula, and juicy cherry tomatoes, this dish is finished with a drizzle of olive oil and tangy balsamic vinegar for a flavor-packed experience. Perfect for a quick weeknight dinner or an upscale lunch, this recipe combines indulgence with simplicity, offering a delightful mix of textures and bold flavors. Best served fresh, this 30-minute meal is sure to impress your taste buds and anyone lucky enough to join you at the table!
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Recipe Information
Ingredients
- 8 ounces Mozzarella cheese (block or ball)
- 0.5 cup All-purpose flour
- 2 Eggs
- 1 cup Breadcrumbs
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 2 cups Vegetable oil (for frying)
- 2 Portabella mushrooms (large, sliced)
- 4 ounces Salami (thinly sliced, diced)
- 4 cups Arugula
- 1 cup Cherry tomatoes (halved)
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the mozzarella into ½-inch thick slices and pat them dry with a paper towel.
Set up a breading station: place flour in a shallow dish, beat the eggs in a second dish, and combine breadcrumbs, dried oregano, and garlic powder in a third dish.
Coat each slice of mozzarella lightly in flour, then dip into the egg mixture, and finally coat it evenly with the breadcrumb mixture. Place on a plate and set aside.
Heat the vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Carefully fry the mozzarella slices in batches for 1-2 minutes per side, or until golden and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced portabella mushrooms and cook for 4-5 minutes until tender. Add the diced salami and cook for an additional 2-3 minutes until slightly crisp. Remove from heat.
In a large mixing bowl, combine arugula, cherry tomatoes, cooked mushrooms, and salami. Drizzle with the remaining olive oil and balsamic vinegar, then season with salt and black pepper. Toss gently to combine.
To serve, divide the salad among four plates and top each with two slices of fried mozzarella. Serve immediately and enjoy!
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 387 mg | 30% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
