Fried Bocconcini with Rosemary

Ingredients

• 100 g (1/2 cup) bread crumbs
• 20 ml (4 tsp) fresh rosemary, chopped finely
• 150 g (1 1/2 cup) flour
• 200 g (7 oz) Bocconcini cheese
• 1 egg, beaten
• 4 very ripe Italian tomatoes, sliced thinly
• 1 small fennel bulb, minced
• Fresh basil leaves, snipped, to taste
• Salt and pepper, to taste
• 45 ml (3 tbsp) extra-virgin olive oil
• 10 ml (2 tsp) balsamic vinegar
• 500 ml (2 cups) vegetable oil