Ingredients
- 2 8-ounce balls fresh water-packed mozzarella cheese
- drained
- each cut into four 1/3- to 1/2-inch-thick rounds
- All purpose flour
- 1 large egg
- beaten to blend
- 3 cups fresh breadcrumbs made from crustless French bread (about 8 ounces)
- 2 tablespoons (1/4 stick) butter
- 6 garlic cloves
- minced
- 1 cup (packed) fresh Italian parsley leaves
- 1/2 cup olive oil
- 1/3 cup drained capers
- 1 2-ounce can anchovy fillets
- drained
- 1 1/2 teaspoons fresh lemon juice
Instructions
- Coat cheese in flour, then egg, then breadcrumbs.
- Place on baking sheet.
- Cover and refrigerate until cold, at least 2 hours.
- Meanwhile, melt butter in small skillet over low heat.
- Add garlic; saute about 3 minutes.
- Transfer mixture to processor.
- Add parsley leaves, 1/4 cup oil, capers, anchovies, and lemon juice.
- Blend until coarse paste forms.
- Season with salt and pepper.
- (Cheese and sauce can be prepared 1 day ahead.
- Cover separately; chill.
- Rewarm sauce slightly over low heat before serving.)
- Heat 1/4 cup oil in large skillet over high heat.
- Working in batches, fry cheese until brown, about 2 minutes per side.
- Transfer fried cheese to plates.
- Spoon warm sauce over cheese.
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