Fried Mozzarella Steaks with Crispy Salami

Fried Mozzarella Steaks with Crispy Salami
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 pound thinly sliced salami
  • 6 tablespoons extra-virgin olive oil
  • 1 6 ounce package portobello mushroom caps, gills scraped
  • Salt and pepper
  • 1 1/2 cups seasoned breadcrumbs
  • 3 large eggs
  • 1 1 pound brick whole-milk mozzarella, cut lengthwise into 8 slices
  • 1 9 ounce bag mixed greens
  • 1 tablespoon balsamic vinegar


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.