Baked Mozzarella

• 16 ounces, weight Ball Of Mozzarella Cheese
• 1/2 cups Panko Breadcrumbs
• 1/2 cups Italian Breadcrumbs
• 2 Eggs
• 3/4 cups All-purpose Flour
• 1 cup Marinara
• 1 cup Arugula Lettuce
• 1/4 Lemon, (Sliced For Squeezing)

1. 1.
2. Preheat oven to 425 F.
3. 2.
4. Slice your mozzarella into 1/2 thick slices and place on a parchment lined baking sheet in the freezer for 10 minutes.
5. 3.
6. Combine panko crumbs and Italian breadcrumbs in a skillet and cook on medium high heat until golden brown.
7. This will take about five to seven minutes.
8. Pour crumbs into a glass pie plate.
9. 4.
10. In another glass pie plate add your two eggs and beat until fluffy.
11. 5.
12. Add your flour to the third glass pie plate.
13. 6.
14. Remove your mozzarella from the freezer and dip in the flour first.
15. After you coat the slice of cheese in the flour, dip it in the egg.
16. Completely cover it with the egg, then dip into the panko crumb mixture and set back on the parchment paper lined sheet.
17. Do the same with the rest of the cheese slices.
18. 7.
19. Bake in the oven at 425 F for approximately 8 minutes.
20. 8.
21. Serve the cheese over marinara sauce with some fresh arugula on top and a little squeeze of lemon.

mozzarella cheese, breadcrumbs, italian breadcrumbs, eggs, allpurpose, marinara, arugula lettuce, lemon

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-mozzarella/ (may not work)