Combine basil, olive oil, salt, and pepper in a food processor
and process until smooth.
Bring 5 quarts of water to a simmer
and remove from heat.
In a large mixing bowl, break apart the curd into small pieces (it is best to use your hands). Season the curd
with kosher salt.
Carefully pour the hot water over the curd. Using 2 long wooden spoons, carefully but quickly begin working the curd, forming it into a smooth, lumpless ball. Once curd is of smooth texture, remove from water and place onto a plastic film lined sheet pan
Evenly stretch the mozzarella on the sheet pan to cover the entire surface. Spread a thin layer of the basil puree on the mozzarella. Place a thin layer of the prosciutto
di Parma over the basil puree. Using the underlying film, begin rolling the mozzarella
tightly, forming a pinwheel.
Wrap the entire log of mozzarella in plastic wrap
and place into refrigerator. Allow to rest for 8 to 24 hours.
Slice the mozzarella log into 1-inch pieces. Dredge
in flour, then in egg wash
and then lightly coat with bread crumbs. Reserve in refrigerator until time to pan fry
Pan fry in oil until golden brown on both sides.