Fried Mozzerella with Arugula and Prosciutto

Ingredients

• 1 tablespoon anchovy paste 
• 2 bunches arugula ()
• 1 cup bread crumbs dry fine
• 2 large egg whites 
• 1 pound mozzarella cheese fresh salted thick cut into 4 slices (without rounded ends)
• 0.3 cup brine-cured olives black
• 2 cups olive oil for frying
• 5 ounces pancetta thinly sliced (8 to 12 slices)
• 0.5 cup onion red thinly sliced
• 2 tablespoons red-wine vinegar 
• 7 ounce roasted peppers red rinsed

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 4 plates with roasted peppers, olives, and onion.
2. Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper.
3. Whisk in extra-virgin oil.
4. Whisk egg whites with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Put bread crumbs in another shallow bowl. Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating.
5. Transfer to a plate.
6. Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total.
7. Drain briefly on paper towels, then transfer to plates.
8. Drizzle everything with vinaigrette.
9. Serve with: garlic bread with parsley