Fried Mozzerella with Arugula and Prosciutto

• 2 bunches arugula (3/4 pound total),coarse stems discarded
• 5 ounces thinly sliced prosciutto (8 to 12 slices)
• 1 (7-ounce) jar roasted red peppers, rinsed and torn into large pieces
• 1/3 cup brine-cured black olives
• 1/2 cup thinly sliced red onion
• 2 tablespoons red-wine vinegar
• 1 tablespoon anchovy paste
• 1/4 cup extra-virgin olive oil
• 2 large egg whites
• 1 cup fine dry bread crumbs
• About 2 cups olive oil for frying
• 1 pound salted fresh mozzarella, cut into 4 thick slices (without rounded ends)

1. Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto.
2. Divide among 4 plates with roasted peppers, olives, and onion.
3. Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper.
4. Whisk in extra-virgin oil.
5. Whisk egg whites with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl.
6. Put bread crumbs in another shallow bowl.
7. Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating.
8. Transfer to a plate.
9. Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
10. Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total.
11. Drain briefly on paper towels, then transfer to plates.
12. Drizzle everything with vinaigrette.
13. Serve with: garlic bread with parsley

arugula, red peppers, brinecured black olives, red onion, redwine vinegar, anchovy paste, extravirgin olive oil, egg whites, bread crumbs, olive oil, mozzarella

Taken from www.epicurious.com/recipes/food/views/fried-mozzerella-with-arugula-and-prosciutto-242829 (may not work)