Name: Breaded Mozzarella with Marinara & Lemony Carrot-Bell Pepper Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 eggs; 3 (227 g) pkg fresh mozzarella cheese; 1 ½ lemons; 1 ½ (142 g) pkg spring mix (mixed greens); 3 (213 ml) cans tomato sauce; 1 ½ yellow bell peppers; all-purpose flour; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; garlic powder; honey; Italian seasoning; onion powder; panko bread crumbs; salt

Breaded Mozzarella with Marinara & Lemony Carrot-Bell Pepper SaladBreaded Mozzarella with Marinara & Lemony Carrot-Bell Pepper Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 medium carrots

3 eggs

3 (227 g) pkg fresh mozzarella cheese

1 ½ lemons

1 ½ (142 g) pkg spring mix (mixed greens)

3 (213 ml) cans tomato sauce

1 ½ yellow bell peppers

all-purpose flour

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

garlic powder

honey

Italian seasoning

onion powder

panko bread crumbs

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Juice lemons into a large bowl. Add oil, Dijon, honey, salt, and pepper; whisk to combine the dressing.

Peel, trim, and slice carrots crosswise into thin rounds; add to the bowl with the dressing.

Trim, seed, and medium dice bell peppers; add to the bowl and set aside.

Place tomato sauce and spices in a medium saucepan, stir to combine, and place over low heat. Cook, stirring occasionally, until heated through, 3-4 minutes. Cover the marinara and remove from heat.

Meanwhile, whisk eggs in a medium bowl. Place bread crumbs on a plate.

Combine flour and spices in a small bowl.

Slice mozzarella into ½-inch thick rounds, pat dry with paper towels, and place on a large baking sheet pan; sprinkle flour mixture over both sides to coat.

Working one slice at a time, dip the floured mozzarella into the bowl with the egg. Let the excess drip off, then dredge in the bread crumbs, gently pressing to adhere; return slices to the baking sheet.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, carefully place breaded mozzarella in the skillet and cook, flipping once, until golden brown, 1-2 minutes per side. Remove to a clean, paper towel-lined baking sheet.

Meanwhile, add mixed greens to the bowl with the veggies and dressing; toss to combine the salad.

To serve, divide breaded mozzarella and salad between plates; pour warm marinara over the mozzarella and sprinkle with additional Italian seasoning. Enjoy!

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