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Mozzarella in Carrozza

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

As a snack, as a sandwich, as an antipasto or first course, this fried combination of bread and mozzarella—a staple of Italian-American restaurants—is easy to make at home. Mozzarella in Carrozza (een kah-ROH-t’zah) is a simpler version of spiedino (spee-eh-DEE-noh), in which the bread slices are cut into smaller squares, layered with mozzarella, skewered, then fried—a process that makes a pretty loaf but that also has the problem of absorbing too much oil if not carefully tended.

Wine suggestion: Bianco di Custoza

Serves2 to 4

Cooking Methodfrying, pan-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together, game day

Recipe Courseantipasto/mezze, appetizer, main course, snack

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch, snack

Moodblue

Taste and Texturecheesy, crisp, rich, salty, savory

Type of Dishsandwich

Ingredients

  • 4 slices sandwich bread, crusts removed
  • 3 to 4 ounces mozzarella cheese cut into ¼-inch-thick slices
  • ¼ cup all-purpose flour
  • ½ cup plain dry breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons freshly grated Pecorino Romano cheese
  • 3 tablespoons whole milk
  • Salt, preferably kosher
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 cup Marinara Sauce

Instructions

Cover 2 slices of the bread with the mozzarella slices, and top with the other 2 slices of bread. Carefully slice the sandwiches in half diagonally.

On a large piece of wax paper, place the flour on one side, and the breadcrumbs on the other.

In a shallow bowl, mix together the egg, Pecorino, milk, and salt and pepper to taste.

Dredge the sandwich triangles in the flour, and shake off any excess. Then dip them into the egg mixture, making sure that the sides are dampened also. Then coat them in the breadcrumbs, coating the sides as well. Let the triangles rest for 5 to 10 minutes, to let the breadcrumbs adhere well.

Heat a medium-size frying pan (large enough to hold all the triangles) over medium-high heat. Add oil to a depth of ¼ to ½ inch. When the oil is hot (test by putting a comer of one of the triangles into the oil—it should sizzle immediately), add the triangles and fry until the bread has browned, 1 to 1½ minutes. Turn to the other side and fry for another 1 to 1½ minutes. Transfer to paper towels to drain. Serve immediately, with marinara sauce.

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