Prosciutto & Mozzarella Squares

Prep: 24mins
Cook: 6mins
Servings: 6
Prosciutto & Mozzarella Squares Image

Who doesn't love a crumbly, cheesy, bite sized treat! These Prosciutto & Mozzarella Squares are ready in only 30 mins.

Ingredients

  • 6 slices Helga’s Traditional White Bread
  • 3 slices prosciutto (45g)
  • ½ x 200g tub fresh mozzarella, drained, sliced thinly
  • 2 eggs, beaten lightly
  • 1/3 cup (80ml) milk
  • 1½ cups (110g) panko (Japanese) breadcrumbs
  • vegetable oil, for shallow frying
  • 1 medium lemon (140g)
  • 50g butter
  • 2 tbsp baby capers
  • 2 cloves garlic, crushed (optional)
  • ¼ cup finely chopped flat-leaf parsley
  • lemon wedges, to serve

Method

  1. Lay a sheet of baking paper on a chopping board; top with bread slices. Divide prosciutto and mozzarella between three slices; sandwich with the remaining bread slices. Cut each sandwich into 4 squares.
  2. Combine the eggs and milk in a shallow bowl. Place breadcrumbs in another bowl. Line a baking tray with baking paper. Working with one square at a time, holding tightly so filling does not fall out, dip into egg mixture; drain off excess. Dip into breadcrumbs; turn to coat all over. Place on lined tray. Repeat with remaining squares.
  3. Heat vegetable oil in large frying pan over medium-high heat; cook squares, in batches, turning, for 4 minutes or until golden. Remove with a slotted spoon; drain on a paper-towel-lined plate.
  4. Remove rind from lemon with a zester; reserve. Squeeze juice from lemon; you will need 2 tbsp juice. Heat butter in large frying pan over high heat until frothy. Reduce heat to low-medium. Cook capers and garlic, stirring, for 1 minute or until golden. Add lemon juice; cook for 2 minutes or until warm and fragrant. Stir in parsley and half the lemon rind; season.
  5. Place squares on a serving dish; pour over caper sauce. Top with remaining lemon rind. Serve with lemon wedges.

Serving Idea: For an umami hit add 4 chopped anchovies with the capers and garlic in step 4.

Tip: If you don’t have a zester, coarsely grate the lemon rind instead.  

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