Fried Mozzarella with Roasted Red Pepper Sauce
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Fresh bread crumbs |
| 1/4 | c | Pine nuts; toasted lightly, cooled, and chopped very fine |
| Flour for dredging | ||
| 1 | lg | Egg |
| 1 | 8 ounce pack mozzarella; sliced horizontally into four 1/4-inch thick slice | |
| 1 | 7 ounce jar roasted red peppers, drained, rinsed, and patted dry | |
| 1/4 | c | Olive oil |
| 1 1/2 | ts | Fresh lemon juice |
| 1 1/2 | ts | Red wine vinegar |
| Cayenne to taste | ||
| 1/4 | c | Kalamata or other brine cured black olives, pitted and chopped |
| 2 | tb | Minced fresh parsley leaves plus additional for garnish if desired |
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