A 30 minute meal by Rachael Ray (October 2008 Magazine). Sounds delish! She recommends throwing some sliced black olives on top too.
Ingredients: [‘salami’, ‘extra virgin olive oil’, ‘portabella mushroom caps’, ‘salt and pepper’, ‘breadcrumbs’, ‘eggs’, ‘whole milk mozzarella’, ‘mixed greens’, ‘balsamic vinegar’]
Quantity of Ingredients: [“1/4 lb thinly sliced salami”,”6 tablespoons extra virgin olive oil”,”6 ounces portabella mushroom caps, gills scraped “,” salt and pepper”,”1 1/2 cups seasoned breadcrumbs”,”3 large eggs”,”1 lb brick whole milk mozzarella, cut lengthwise into 8 slices “,”9 ounces mixed greens”,”1 tablespoon balsamic vinegar”]
Number of Servings: 4
Steps: [‘In a large skillet, cook the salami over medium heat, turning, until just browned, about 3 minutes per batch; drain on paper towels.’, ‘In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning, until tender, about 8 minutes; thinly slice and transfer to a large bowl.’, ‘Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.’, ‘Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.’, ‘In the same skillet, heat 1/4 cup olive oil over medium-high heat. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with the remaining cheese slices.’, ‘Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.’, ‘Place 2 mozzarella steaks on each of 4 plates and serve with the salad.’]