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Alejandra

Alejandra Cota

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Fried Mozzarella Caprese Salad

50 mins
10 mins
Low
154
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With this easy recipe, you can give a twist to the classic caprese salad as you know it. The delicious breaded and crunchy mozzarella cheese will be like a piece of well-being when you try it and the balsamic vinegar reduction glaze is the must-have accompaniment. So that the cheese doesn't fall apart, fry it for a few seconds to seal and brown the breaded. We assure you that this caprese salad has an original recipe.
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Ingredients

4 portions
  • 1 cup balsamic vinegar
  • 1/4 cups sugar
  • 8 slices mozzarella cheese, cut into slices about 1 cm, approximately
  • enough flour, to bread
  • enough egg, to bread
  • enough ground bread, to bread
  • enough vegetal oil, to fry
  • 4 beefsteak tomatoes, cut into thick slices
  • enough basil, to decorate

Preparation

For the vinaigrette, in a saucepan, cook the balsamic vinegar with the sugar until it reduces by half, about 10 minutes, and you get a thick mixture. Remove and set aside.
Bread the slices of mozzarella cheese with flour, egg and bread crumbs. Compact well.
Heat a pan over high heat with the oil and fry the breaded cheese until crispy and golden. Drain on absorbent paper.
On a plate, assemble the salad by placing a slice of tomato, alternate with cheese to form a 3-story tower. Finish with a little fresh basil and balsamic reduction glaze.

PRESENTATION

Serve with basil and balsamic reduction.

TIPS

Fry at high temperature for a few seconds to seal and brown the breaded quickly and don't melt the cheese.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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