Mozzarella in Carrozza

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Golden, gooey and crunchy, Mozzarella in Carrozza is simple Italian comfort food. Made with simple ingredients and ready in minutes, it’s the perfect dish for a quick lunch or luxurious snack. My biggest tip for making this recipe is to use the egg wash to make the edges of the bread stick together!

Course Appetizer, Lunch, Snack

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 423kcal

Author Alexandria Drzazgowski

Ingredients

8 slices plain white bread crusts cut off
8 slices fresh mozzarella ½” thick
2 eggs
¼ tsp salt
1 pinch black pepper
¾ cup Italian breadcrumbs
vegetable oil for frying

Instructions

In a shallow bowl, beat 2 eggs with ¼ tsp salt and 1 pinch black pepper. Place the breadcrumbs in another shallow bowl.
On one slice of bread, place two pieces of mozzarella, leaving room along the edges. Use a pastry brush to brush some of the beaten egg around the edge of the brad.
8 slices plain white bread, 8 slices fresh mozzarella
Then place a second piece of bread over the top of the first and use your fingers to press the edges of the white bread together.
Dunk the sandwiches briefly into the eggs, then dredge them in ¾ cup Italian breadcrumbs. Leave them resting on a wire rack while you wait for your vegetable oil to heat up.
Pour about ½” of vegetable oil in a large pan and heat to 325 degrees Fahrenheit. Once hot, place each sandwich in the hot oil and fry until crisp and golden, about 1-2 minutes. Then use tongs to flip the sandwich and fry until the other side is crispy and golden as well.
Cut in half and serve hot with marinara sauce. Enjoy!

Video

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Plain white bread: Choose a cheap bread as this makes it easier to press the edges together.
Italian breadcrumbs: Feel free to use plain bread crumbs for a more mild flavor or even panko bread crumbs for an extra crispy bite.
Vegetable oil: You can also use sunflower oil or any other oil that has a higher smoke point. Do not use olive oil as the flavor is too strong and the smoke point is too low, meaning your recipe will burn.
While thick, high-quality bread is usually preferred, this recipe is a great way to use cheap bread as it really soaks up the egg and holds onto the bread crumbs. You can always use a more expensive bread if you desire, but your sandwiches might have a harder time keeping their edges pressed together!
You can add meat into the sandwich if desired like ham, turkey, or prosciutto.
As you are egging and breading your sandwiches, leave the prepared ones on a cooling rack. This will give your sandwiches time to breath and set a bit before frying.
The oil should be hot enough for the sandwiches to sizzle immediately after adding. Too cool of oil will make the sandwiches greasy.
Once fried, also place your sandwiches back on the cooling rack (ideally with a cookie sheet or something below to catch excess oil). This will preserve the perfect crust you just made on the sandwiches instead of placing them on a paper towel, which will make them soggy.