Mozzarella in Carrozza is a great classic of Italian cuisine: melty on the inside, crispy on the outside. Perfect as an appetizer, finger food or a light main course, typical of the Neapolitan tradition.
Cut the mozzarella into slices about 1 cm thick.
Assemble the sandwiches by placing the mozzarella between two slices of bread.
Beat the eggs with the milk in a bowl.
Coat each sandwich first in flour, then in the egg and milk mixture, and finally in the breadcrumbs, pressing so the coating adheres well.
Heat plenty of vegetable oil in a pan and fry the breaded sandwiches until golden on both sides.
Drain on paper towels, season with salt, and serve immediately while hot and melty.
Pan
Bowl
Whisk or fork
Paper towels
Wine pairing
Consume immediately: serve hot and melty. If leftovers remain, store in the refrigerator and reheat in the oven to restore crispness.
Classic appetizer of the Neapolitan tradition; serve immediately to enjoy the melty mozzarella.
Italia, Campania
| Energy (kcal) | 232.45 |
| Carbohydrates (g) | 36.42 |
| of which Sugars (g) | 1.74 |
| Fat (g) | 5.38 |
| of which Saturates (g) | 2.64 |
| Protein (g) | 10.75 |
| Fiber (g) | 2.28 |
| Sale (g) | 0.43 |
