Mozzarella in Carrozza
- 3, eggs
- 1 clove, garlic
- salt and pepper
- 1 cup, panko bread crumbs
- 8, slices of white sandwich bread – crusts removed
- 1 lb, mozzarella – (make sure it is low moisture)
- il Fustino EVOO
In a shallow bowl, beat the eggs, garlic and salt and pepper together. You want to make sure the bowl is large enough to fit the slices of bread laying flat.
Pour the breadcrumbs onto a plate and season with salt and pepper.
Top 4 slices of the bread with a slice of mozzarella, make sure to trim any overhang to avoid burning while frying.
Top each slice of mozzarella with another slice of bread. Press down softly.
Dip all surfaces of the sandwiches into the egg mixture, make sure to fully coat. Then dredge through the breadcrumbs.
Place on a large plate and refrigerate for 30 minutes.
Once the sandwiches are done firming, get the oil ready.
In a large skillet, heat a 1/4 inch of the EVOO over medium. Once oil is heated test with a few bread crumbs, they should bubble gently when they hit the oil.
Working in batches, fry the sandwiches for 3-4 minutes, flipping halfway through.
Drain on paper towels. Season with salt, slice diagonally.