Fried Burrata with Prosciutto, Basil and Marinara

Burrata is a very fragile to work with and can be substituted with a firmer fresh mozzarella ball. For an unbelievably delicious result, try the burrata.  For this recipe, it is best to be totally prepared before you start, i.e., have all the coating ingredients in a bowl, the prosciutto slices separated and the oil in the frying pan ready to go.  Also, start this recipe right when you are ready to serve it.  It needs to be served hot out of the frying pan on a bed of arugula and a some of heated marinara sauce.  Don't let the preparation intimidate you from making this recipe - it is easy and so worth it.

• 1 ball of fresh burrata cheese per person (4 for this recipe)
• 1 c flour
• 1 large egg
• 1 c milk
• 1 c breadcrumbs
• 4 large basil leaves
• 1/4 lb. of Parma prosciutto sliced thin
• Canola Oil for frying
• 2 c Arugula
• 2 cups of marinara sauce
• fresh grated parmesan cheese

Place the flour in a 7" wide by 2 1/2 inch deep bowl -  set aside.  Place the breadcrumbs in another 7" wide by 2 1/2 inch deep bowl and set aside. Beat the egg and add the milk and set aside.  Unwrap the prosciutto and separate four slices.  Take out a dinner plate, line with a paper towel and place on the counter.  Place basil leaves on counter.  Place 1/2 cup of arugula on four appetizer plates.  If serving with the marinara sauce, heat it over medium heat.

Remove the burrata from the refrigerator.  Taking one ball of burrata at a time, place one basil leave on burrata and gently wrap with a piece of prosciutto.  Gently place the burrata in the bowl of flour, covering completely. Gently shake of excess flour.  Gently place the burrata in the egg mixture, gently completely covering with egg.  Gently place the barrata in breadcrumbs, gently cover with breadcrumbs.  Gently place on  the plate.  Repeat this process with all four burrata balls.   The repetition of the word gently is no mistake.  Burrata is very fragile.

Heat oil in a frying pan to 400 degrees.  A two inch depth in an electric skillet will work, but you will have to turn the burrata once it begins to brown. Gently place the burrata in the oil and turn to brown other side. This happens fairly quickly, so watch carefully.  Expect that there may be some burrata that oozes out. Remove to plate with paper towel and turn off electric skillet.    Put one fried burrata ball on each of the arugula lined plates. Place some warm marinara over the burrata and serve immediately with fresh grated parmesan cheese.  (Make sure you turn off the marinara on the stove).