Mozzarella In Carrozza is a cross between a savoury French toast and a gilled cheese sandwich, but fried in fresh extra virgin olive oil. The "mozzarella in a carriage" is Neapolitan in heritage. It's both a scrumptious snack or makes for a quick and easy dinner with a salad on the side. This cheesy, bready handful is great for dipping in our silky dark balsamics. Black Mission Fig is one of our favourites along with Neapolitan Herb. Our recipe makes use of a typical round ball (plastic wrapped) mozzarella. No need for specialty Buffalo or fresh mozza.
8 slices firm white bread (few holes), thinly sliced with crusts removed
1 340g ball low moisture mozzarella cheese, cut in 1/4-inch slices
3/4 cup Panko bread crumbs
3 whole eggs
Kosher salt and fresh ground pepper to taste
Fresh extra virgin olive oil for frying (1/2 inch deep or 1-inch deep for thicker sandwiches)
Dark balsamic for dipping (Fig or Neapolitan Herb)
Optional: Sprinkle sea salt
Whisk eggs well, then place in shallow bowl. In another shallow bowl, place bread crumbs, then add and combine salt and pepper to taste. Place single slice of mozzarella on four slices of bread. Trim cheese to avoid any overhang. Then place remaining slices on top and press down gently. Using your hands or tongs, dip sides and edges of sandwich in egg to coat completely. Then dip in bread crumbs. Repeat with remaining sandwiches. Place on a parchment lined baking sheet, or large plate, then transfer to fridge for 5 to 10 minutes. In frying pan heat oil over medium heat, until shimmering. Fry each sandwich, flipping gently once with spatula until outside edges are golden brown. With a larger pan you can fry more than one sandwich at a time. Drain on paper towel. Season with salt. Serve with your choice of dark balsamic for dipping.
Inspired by NYTimes Cooking
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