Step 1

Beat the eggs, milk, salt, pepper, Pecorino Romano, and parsley together and set aside.

Step 2

Lay 2 slices or enough mozzarella to cover one slice of bread, then lay another slice on top and cut in half diagonally. Repeat for a total of 8 triangles.

Step 3

Heat a large nonstick pan to medium to medium-low heat with 2 tablespoons of olive oil.

Step 4

Dredge the triangles into the flour on all sides and shake off the excess.

Step 5

Beat the egg mixture one more time then soak the triangles in the egg mixture for 20 seconds, flip and soak the other side for 20 seconds

Step 6

Fry the egg battered triangles until golden on both sides (about 2 minutes per side). Place the finished fried sandwiches on a wire rack or paper towel lined baking sheet to drain. Do not overcrowd the pan. Work in batches and use the remaining olive oil for subsequent batches.

Step 7

The sandwiches can be kept warm in a 170f oven while waiting to finish more sandwiches or if making a big batch. Serve with lemon wedges, anchovy sauce, or marinara sauce on the side.