Caprese Fried Salad with Basil and Sage

From the stable of Detriot-based chef, Aarum Hurse aka LesbinThekitchen, comes this greasy tummy delight.

Read: Salad with beets and greens

Known for her diverse creativity when it comes to food, ranging from its tasty arrangements to the family friendly recipes, this meal will not disappiont.

This recipe is a healthy cross, featuring both vegetables and the right measures of calories.

Here's how to make a Caprese fried salad with basil and basil.

Ingredients:

10 to 20 Basil Leaves

1 tsp Sea Salt

1 Pound fresh mozzarella

1/4 inch thick slices 10 to 20 of the mozzarella

10 to 20 Sage Leaves (to top off dish)

Extra-virgin olive oil, for drizzling

1 cup of Panko bread Crumbs

3 vine-ripe tomatoes-1/4 inch thick slices

Read: Fresh Vegetable Shrimp and Liver Fried Rice Recipe

Directions:

Step 1

Make an egg wash bath. Crack two eggs into a pie pan and use a fork to beat them until they are combined. Dip the mozzarella slices in the egg wash, be sure to cover the mozzarella thoroughly with the egg wash so that the coating sticks.

Step 2

Coat with Panko or Tempura mix. Place enough olive oil in a large skillet to cover the bottom of the pan. Once the oil is up to temperature, fry the mozzarella until golden brown on both sides. Fry over medium-high heat for 1min each side.

Plate:

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each fried mozzarella slice. Add Sage leaves to top of Salad. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.