Mozzarella in Carrozza is a great classic of Italian cuisine: stringy on the inside, crunchy on the outside. Perfect as an appetizer, finger food, or a light main dish, typical of Neapolitan tradition.
Cut the mozzarella into slices about 1 cm thick.
Prepare the sandwiches by layering two slices of bread with mozzarella inside.
Beat the eggs with the milk in a bowl.
Dip each sandwich first in the flour, then in the beaten egg with milk, and finally in the breadcrumbs, making sure it sticks well.
Heat plenty of seed oil in a pan and fry the breaded mozzarella until golden brown on both sides.
Drain on paper towels, adjust the salt, and serve immediately, hot and stringy.
Pan
Bowl
Whisk or fork
Paper towels
Wine pairing
Consume immediately: serve hot and stringy. If any leftovers, store in the refrigerator and reheat in the oven to regain crispness.
Classic appetizer of Neapolitan tradition; serve immediately to enjoy the stringy mozzarella.
Italy, 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 |
