Fried Smoked Mozzarella with Roasted Red Pepper Sauce

1/2 cup pine nuts
1 cup fresh bread crumbs
Flour for dredging
2 large eggs, lightly beaten
1 piece (1 pound) smoked Wisconsin Mozzarella, sliced into eight pieces
(1/4 to 1/2 inch thick)
2 (7-ounce) jars roasted red peppers, drained, rinsed and patted dry
1/2 cup olive oil - divided use
Salt, pepper and cayenne pepper, to taste
2 tablespoons water
1 cup Kalamata or other brine-cured black olives, pitted and chopped

1. Preheat the oven to 375°F (190°C).
2. In a baking pan, toast the pine nuts in the middle of oven until golden, about 7 minutes. When the nuts are cool, finely chop.
3. In a small shallow bowl, stir together the bread crumbs, the pine nuts, and salt and pepper to taste.
4. Have ready in two separate bowls the flour and the eggs.
5. Line a jelly roll pan with wax paper.
6. Working with one mozzarella slice at a time, dredge the slices in the flour, shaking off the excess; dip them in the egg, letting the excess drip off; and coat them with the crumb mixture, patting the crumbs gently onto the sides and edges. Arrange in one layer on the jelly roll pan and chill for 15 minutes.
7. While the mozzarella is chilling, in a blender blend the peppers, 2 tablespoons of the oil, the cayenne, 2 tablespoons water, and salt and pepper to taste until the mixture is smooth.
8. Transfer the sauce to a bowl, stir in the olives, and divide the sauce between 4 plates.
9. In a heavy skillet, preferably nonstick, heat 3 tablespoons of the oil over moderately high heat until hot but not smoking. Sauté four mozzarella slices, turning them once, for 2 to 3 minutes, or until golden. Repeat with the remaining oil and cheese and divide the mozzarella slices between the plates.