Scallopini Mozzarella

20 minutes Prep Time
15 minutes Cook Time
4 Servings

Surprising and unexpected, these warm slices of breaded tomatoes are sprinkled with fresh herbs and cheese. They can be served on their own, or atop a bed of arugula with a hint of lemon juice to make for lighter bites.

Ingredients

  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes 28 oz, drained, liquid reserved

  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1/3 cup bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 cup flour
  • Salt and black pepper to taste
  • 1 egg
  • 1 cup milk
  • 1 tablespoon butter
  • 3 ounces fresh mozzarella cheese, sliced into 8 even slices
  • 1 lemon, cut into 4 wedges

Instructions

Step one

Carefully remove tomatoes from can, reserve the liquid for an easy tomato vinaigrette.  Mix Dijon, 1/4 cup reserved juice from tomatoes and vinegar together, whisk in 1/2 cup oil. Season with salt and black pepper.

Step two

In a medium bowl, whisk together the egg and milk; set aside. Cut each tomato lengthwise leaving each still attached and open each tomato flat. Drain on paper towel. Mix together the bread crumbs and Parmesan cheese. Sprinkle the tomatoes with salt and black pepper, dredge in flour, dip in egg wash and roll in breadcrumbs mixture.

Step three

Heat a 10 inch skillet. When hot, add 2 tablespoons oil and butter. When the butter stops sizzling, brown the tomato scallopini on each side until golden, about 3 minutes per side. Remove to paper towel.

Step four

Serve two on each plate. Top with a slice of mozzarella cheese. Garnish with a lemon wedge and arugula or other salad greens and top with prepared tomato juice vinaigrette.

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