Mozzarella Carozza

Mozzarella Carozza


• 3 eggs
• 1 large garlic clove, minced
• Kosher salt and black pepper
• 1 cup Turano Rustic Italian bread crumbs
• 8 slices Turano Rustic Italian bread, crusts removed
• 1 pound low-moisture mozzarella (not fresh mozzarella), chilled and cut into small slices
• Olive oil, for frying


① In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
② Top 4 slices of Rustic Italian bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
③ Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
④ In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally and serve.

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