Recipes Pan-Fried Cheese with Salsa Verde Be the first to rate & review! This recipe calls for scamorza, a cow's milk cheese that resembles a dry mozzarella. It holds its shape when cooked, oozing a little in the center. More Delicious, Quick Side Dishes By Michael White Michael White Instagram Michael White was the chef and restaurateur behind Altamarea Group, including Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, from 2009 to 2021. In 2022, he reopened New York City landmark The Lambs Club. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 4 Ingredients 2 cups basil leaves 2 tablespoons packed flat-leaf parsley leaves 1 tablespoon packed mint leaves 4 anchovy fillets, rinsed 2 tablespoons freshly grated Pecorino Romano cheese 1 tablespoon drained capers 1/2 cup plus 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 1/4 cup all-purpose flour Four 1/3-inch-thick slices of scamorza (1 1/2 to 2 ounces each) 4 thick slices of peasant bread, toasted Directions In a food processor, combine the basil, parsley and mint with the anchovies, Pecorino and capers and pulse until finely chopped. With the machine on, add 1/2 cup of the olive oil in a steady stream and process until smooth. Season with salt and pepper. Spread the flour in a pie plate. Add the cheese slices and dredge lightly in the flour, tapping off the excess. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the cheese and fry over moderate heat, turning once, until golden, about 3 minutes. Transfer the cheese to 4 plates, drizzle with the salsa verde and serve with the toasted bread. Rate it Print