Lately I’ve become very bored with our standard fare. So I always rejoice when I find a centerpiece for our family dinners. I have a household of picky eaters: A 13 year old vegetarian; an 8 year old who looks at colors in food with fear and trepidation and a 5 year old who looks to her older brothers for flavor safety cues.
Fortunately with my experience as a restaurant chef, I can generally accomodate the preferences at my family table. Most the time I would rather rule with an iron fist and say “shut up and eat or go to bed” but that seems more like the parenting style of my grandparents.
Regardless, this was a lovely dinner and yes the meal pictured was for me and my husband. I added some sauteed wild mushrooms and served it on top of seasoned slices of fresh tomatoes and lettuces from the garden. I think I’ll try frying up some pancetta with it next time. The kids enjoyed theirs with a cup of cream of tomato soup and good crusty bread. This is the perfect dinner for those cool summer evenings.
Fried Mozzarella (to tailor to your picky eaters)
2 large eggs
1/2 cup vegetable oil
1 cup fine bread crumbs
1 cup Panko bread crumbs
salt and pepper
1 lb log of mozzarella, sliced 1/2 inch thick
Crack the eggs in one shallow bowl and beat lightly. Place the bread crumbs into seperate bowls and season with salt and pepper. With one hand place the slices of cheese in the egg and turn twice to coat.
Turn on a pan and start to heat the oil. Then place the cheese into the fine bread crumbs and turn to coat. Place the mozzarella back into the egg and turn to coat again and then put them into the panko style bread crumbs.
When the oil is hot but not smoking, place the coated cheese into the pan and fry for about 2 minutes on each side. Drain quickly on paper towel and then place on your plates.
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