Mozzarella in Carrozza
- 5 eggs
- 3 Tbs. milk
- 1 tsp. salt
- 1/2 loaf coarse country bread, about 1/2 lb.,
cut into slices 1/2 inch thick
- 1 lb. fresh mozzarella cheese, cut into slices
1/4 inch thick
- Olive oil for frying
Using 2 slices of bread and 1 slice of cheese for each, make as many cheese sandwiches as you can. One at a time, dip the sandwiches into the egg mixture, coating evenly.
In a deep, heavy fry pan over medium-high heat, pour in olive oil to a depth of 1/4 inch and warm just until it begins to ripple. Working in batches, place the sandwiches in the hot oil in a single layer and cook, pressing down on the tops with a spatula and turning once, until golden, about 1 minute per side. Using tongs or a slotted spatula, transfer to paper towels to drain. Keep warm until all the sandwiches are cooked.
Cut the sandwiches into strips 1 inch wide and arrange on a platter. Serve immediately.