Name: Fried Mozzarella with Anchovies, Capers, and Garlic Sauce
Yield: 8 first-course
Ingredients: 2 8-ounce balls fresh water-packed mozzarella cheese, drained, each cut into four 1/3- to 1/2-inch-thick rounds; All purpose flour; 1 large egg, beaten to blend; 3 cups fresh breadcrumbs made from crustless French bread (about 8 ounces); 2 tablespoons (1/4 stick) butter; 6 garlic cloves, minced; 1 cup (packed) fresh Italian parsley leaves; 1/2 cup olive oil; 1/3 cup drained capers; 1 2-ounce can anchovy fillets, drained; 1 1/2 teaspoons fresh lemon juice

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