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1
Slice the mozzarella into 1/2-inch thick slices.
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2
You should have about 12 slices.
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3
Place the flour in a small bowl and season with 1/4 teaspoon of the salt and a pinch of the pepper.
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4
Place the bread crumbs in another bowl and season with 1/2 teaspoon of the salt and a pinch of pepper.
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5
Combine the egg and milk in a third small bowl, season with the remaining 1/4 teaspoon salt and a pinch of pepper, and whisk to combine.
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6
Working 1 piece at a time, dredge the mozzarella slices first in the flour, then in the egg mixture, then finally in the bread crumbs, shaking between stages to remove excess coating.
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7
Place the breaded slices on a large plate and set aside; repeat with remaining cheese slices.
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8
Add enough vegetable oil to a large skillet to come about 1/2-inch up the sides.
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9
Heat the oil over medium heat until hot.
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10
When hot, add the cheese slices and fry until golden on both sides, about 1 minute total.
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11
Using a slotted spoon or strainer, transfer briefly to paper towel lined plate to drain.
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12
Repeat with remaining cheese slices.
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13
Combine the lettuces, tomatoes, and red onions in a mixing bowl and add dressing, to taste.
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14
Toss gently but thoroughly to coat well.
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15
Divide the salad evenly among 6 entree plates or large salad plates.
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16
Place 2 cheese slices against the side of the salad and serve immediately.
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17
In blender, combine first 7 ingredients and blend until smooth.
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18
While the blender is still running, add the oil in a thin, steady stream until completely incorporated and emulsified.
