PREP/COOK TIME: 30 Minutes
Makes 4 Servings

INGREDIENTS 

1 Lb – Whole Milk Mozzarella, Cut Into Roughly Four 1” Thick Slices

1 – 3 Oz Package, or ¼ Lb (About 6 – 7 Slices) Sliced Prosciutto di Parma

4 – Large Eggs

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

1 Cup – Panko Bread Crumbs

1 ½ Cups – Italian Styled Bread Crumbs

1 ½ Cups – Vegetable Oil

THE NITTY GRITTY

In a 12” skillet, or non-stick pan, warm oil at medium heat. Meanwhile, make a deep incision in each slice of mozzarella with a paring knife and stuff each portion with a sliver of prosciutto. In a medium bowl, whisk eggs; season with salt and pepper. Spread panko and bread crumb mixture into a pie dish or shallow tray. Dredge the cheesy parcels between egg batter and bread crumbs twice. Fry the breaded bundles in hot oil till crisp and golden on each side (about 3 — 4 minutes) ; transfer to paper towels to drain any oily excess.

To bring forth further the waves of nostalgia with a somewhat ‘sophisticated’ twist on the classic childhood fave, ‘grilled cheese/tomato soup combo,’ is a ridiculously simple Tomato Basil soup for dipping. I heat up one cup of jarred tomato basil sauce to one cup of chicken broth and simmer at medium high till warm. Garnish with heavy cream, crushed red pepper and a drizzling of extra virgin olive oil and enjoy.

Additional Note: I recommend a Cabernet Sauvignon to cut through the richness…for the grown-ups, of course.

OCTOBER 27, 2018