Ingredients

• 220g tub cherry bocconcini
• 50g (1/3 cup) plain flour
• 2 eggs, lightly beaten
• 30g (2/3 cup) panko breadcrumbs
• 6 thin slices prosciutto
• Vegetable oil, for deep-frying
• 2 baby cos lettuce
• 250g cherry tomatoes, halved
• Fresh basil leaves, to serve

Dressing

• 1 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, crushed

Method

• Step 1 Drain bocconcini and pat dry with paper towels. Place flour, egg and breadcrumbs in separate shallow dishes. Toss bocconcini in flour and shake off excess. Dip into egg, then breadcrumbs to coat. Transfer to a plate and place in the fridge for 20 minutes to chill.
• Step 2 Meanwhile, preheat grill on high. Line a baking tray with foil and spray lightly with oil. Place the prosciutto on the tray and spray lightly with oil. Cook under the grill for 1 minute or until browned. Turn and cook for another minute or until crisp. Transfer to a plate lined with paper towel to drain. Set aside to cool.
• Step 3 To make the dressing, combine the basil, oil, lemon juice and garlic in a small food processor and process until smooth. Season.
• Step 4 Pour enough oil into a medium saucepan to come one-third of the way up the side. Heat until the temperature reaches 180C on a cook’s thermometer.
• Step 5 Meanwhile, cut the lettuce into thin wedges and arrange on a large serving platter. Top with the tomato and crumble the prosciutto over the top.
• Step 6 Cook the bocconcini, in batches, gently turning, for 1 minute or until golden brown and just starting to ooze. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Add to the salad. Sprinkle with basil leaves, drizzle with the dressing and serve immediately.