Pecan Crusted Mozzarella Salad Recipes

PECAN CRUSTED MOZZARELLA SALAD

Pecan Crusted Mozzarella Salad image

This coated fresh mozzarella rounds are pan-fried to be crisp on the outside, and slightly melted on the inside.

Provided by weekend cooker

Categories Cheese

Time 23m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup pecan halves
1/2 ounce parmesan cheese, grated
0.5 (16 ounce) log fresh mozzarella cheese (8 ounces)
1 tablespoon all-purpose flour
1 egg
1/3 cup panko breadcrumbs
2 teaspoons olive oil
1/2 cup balsamic vinaigrette
2 teaspoons Dijon mustard
1 cup grape tomatoes
6 cups mixed greens, salad blend

Steps:

Finely chop pecans, and grate Parmesan cheese.
Slice mozzarella cheese into eight round about 1/2 inch thick.
Place flour in coating tray. Lightly beat egg in second tray.
Combine pecans, parmesan cheese, and bread crumbs in third tray.
Lightly dredge each mozzarella round in flour, shaking off excess, dip in egg, then into pecan mixture, coating evenly.
Add the oil to skillet, heat 1-3 minutes or until shimmering.
Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown, and cheese begins to soften around edges.
Add vinaigrette and mustard to a small bowl, and whisk until well blended.
Cut tomatoes in half, and divide mixed greens and tomatoes among 4 serving plates.
Drizzle with vinaigrette and top with mozzarella rounds.

Nutrition Facts : Calories 359.7, Fat 26.7, SaturatedFat 9.7, Cholesterol 94.5, Sodium 524.3, Carbohydrate 12.7, Fiber 2.2, Sugar 2.7, Protein 18.5

PECAN-CRUSTED CHICKEN TENDERS OVER SALAD

Pecan-Crusted Chicken Tenders over Salad image

Make and share this Pecan-Crusted Chicken Tenders over Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 1/3-2 lbs chicken tenders
salt
fresh ground black pepper
1 cup all-purpose flour
2 eggs, beaten with
1 dash milk
1 cup plain breadcrumbs
1 cup pecans, finely chopped in a food processor
1/2 teaspoon freshly grated nutmeg
1 orange, zest of
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juice of
1/4 cup extra virgin olive oil
3 romaine lettuce hearts, shredded
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle
salt
fresh ground black pepper

Steps:

Heat 1 ½ to 2 inches oil over medium heat in a large skillet.
Season chicken tenders with salt and pepper.
Set out 3 shallow dishes; place flour in one; eggs beaten with milk in a second; in the third dish, combine the bread crumbs, ground pecans, nutmeg, and orange zest.
In batches, coat tenders in flour, then egg, then bread crumb/pecan mixture.
Fry tenders in small batches, 6-7 minutes, and drain them on paper towels.
For dressing: combine maple syrup, barbecue sauce, and orange juice; whisk in oil and set aside while cooking chicken.
In a large bowl, combine romaine, radishes, and scallions; toss with ¾ of the dressing; season with salt and pepper to taste.
Top with pecan-crusted chicken tenders and drizzle remaining dressing over the top.

Nutrition Facts : Calories 900.6, Fat 42.8, SaturatedFat 5.8, Cholesterol 189.8, Sodium 588.1, Carbohydrate 83.6, Fiber 15.4, Sugar 25.2, Protein 50.9

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