mozzarella en carrozza

 &lt;strong&gt;&lt;em&gt;Battered and fried mozzarella grilled cheese sandwich&lt;/em&gt;&lt;/strong&gt;

Mozzarella en Carrozza Recipe | Italian Grilled Cheese

(1 cup) all-purpose flour

salt

pepper

white bread,

mozzarella

eggs,

breadcrumbs (Panko makes them extra crispy!)

olive oil oil

In a medium bowl, mix together the flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, add the breadcrumbs.

Remove the crusts from your bread slices. Place a piece of mozzarella in the center and cover with another slice of bread. Pinch the edges together to seal the cheese inside.

Dip the sandwich in the flour mixture, coating all over. Then dip in the beaten eggs on both sides. Last, dip the sandwich in the breadcrumbs, turning to coat well on both sides. Repeat with the remaining sandwiches.

Heat the oil in a heavy-bottomed skillet until it is about 350F - if you drip water into the oil, it should sizzle. Place the sandwiches in the oil and fry until golden brown, about 2 minutes on each side. You may have to fry in batches if your pan isn't big enough for all of them.

Remove from the oil and place on a plate lined with a paper towel. Serve with marinara or tomato soup for dipping.

 <strong><em>Battered and fried mozzarella grilled cheese sandwich</em></strong>

Mozzarella en carrozza is a favorite Italian appetizer.  Sliced mozzarella is sandwiched between bread that has been battered and fried until golden and crisp on the outside, while warm and melty on the inside.

Mozzarella en Carrozza

white bread (crust removed)

block mozzarella (sliced 1/4" thick, see notes below)

milk

eggs (beaten)

parsley (minced)

olive oil (for frying)

flour

black pepper

Pecorino Romano

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

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.

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

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

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

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.

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.

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Mozzarella en Carrozza

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