Yield: 6 Servings
|1 cup||Seasoned bread crumbs|
|2 teaspoons||Chopped parsley|
|3 tablespoons||Grated Romano cheese|
|1 tablespoon||Garlic salt|
|Salt and pepper to taste|
|1½ pounds||Mozzarella cheese; in 2" cubes|
|½ cup||Sifted flour|
|3||Eggs; well beaten|
|1 cup||Peanut oil|
|Marinara sauce (optional-see recipe)|
1. Combine the bread crumbs, parsley, oregano, Romano cheese, garlic salt, table salt, and pepper.
2. Dip the mozzarella cubes in the flour, then into the beaten eggs, and finally into the bread crumb mixture. Repeat this dipping procedure. Place on a sheet pan covered with waxed paper and freeze overnight.
3. Preheat oven to 400 F.
4. Heat the peanut oil in a skillet over medium-high heat. Add the cheese cubes and saute until golden brown. Remove from the pan before the cheese melts.
5. Place in a Pyrex dish. Cover with Marinara Sauce if desired. Bake in preheated oven for 6 to 7 minutes or until the cheese is soft. Serve hot.
Note: The cheese cubes may be cooked in a microwave oven for 2 minutes, rather than in a conventional oven as above.
NORTH SCOTTSDALE RD., SCOTTSDALE DISH PART OF HOT ANTIPASTO TRAY From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .