John Myers
Baked Mozzarella with Melon Salsa
The perfect baked mozzarella with melon salsa recipe with a picture and simple step-by-step instructions.
- 250 g Mozzarella
- 2 Eggs
- Salt and pepper
- 50 g Flour
- 100 g Breadcrumbs
- 500 ml Rapeseed oil
- 200 g Net melon
- 1 small Onion
- 1 medium sized Red chilli pepper
- 0,25 bunch Basil leaves
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Drain the mozzarella in a colander and pat dry with kitchen paper. Cut into thick slices.
- Whisk the eggs in a bowl, season with salt and pepper. Place the flour and breadcrumbs on a flat plate.
- Turn the mozzarella slices in flour, then pull them through the egg and bread them with the breadcrumbs, then pull them through the egg a second time and turn them again in the breadcrumbs.
- Heat the rapeseed oil in a saucepan and fry the mozzarella slices one after the other for about 45-60 seconds. Drain on kitchen paper.
- For the salsa: peel the melon, remove the stones with a spoon, cut the melon into small cubes. Peel the onion and chop finely. Halve the chili, remove the seeds, finely chop the chilli. Roughly chop the basil leaves.
- Mix the salsa ingredients in a bowl with olive oil and lemon juice and season with salt and pepper. Serve the mozzarella slices with the melon salsa.
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