Description
Mozzarella in Carrozza is a classic Italian fried sandwich featuring crispy golden bread encasing melted, gooey mozzarella cheese. This easy and delicious appetizer or snack combines simple ingredients with a crunchy, savory coating for a comforting bite.
Ingredients
Scale
Sandwich
- 5 teaspoons mayonnaise (optional)
- 4 slices white bread, crust removed
- 5 ounces firm fresh low-moisture mozzarella cheese, cut into 1/4-inch thick slices
Breading & Dipping
- 2 large eggs, room temperature and lightly beaten
- 2/3 cup whole milk, room temperature
- 5 tablespoons all-purpose flour
- 1/4 cup panko bread crumbs (optional)
- Kosher salt and freshly cracked black pepper, to taste
Frying
- 1/2 cup neutral vegetable oil, for frying
Instructions
- Prepare the bread and cheese: If using mayonnaise, spread onto one side of each slice of bread. Divide the mozzarella cheese slices evenly among 2 bread slices, then top each cheese-covered bread slice with another slice of bread to form sandwiches.
- Mix egg and milk: In a shallow bowl, whisk together the eggs and whole milk, seasoning with kosher salt and freshly cracked black pepper to taste.
- Prepare flour mixture: In another shallow bowl, whisk the all-purpose flour and panko bread crumbs (if using), seasoning with salt and pepper.
- Coat the sandwiches: One sandwich at a time, dip the sandwich on all sides into the egg-milk mixture. Then transfer it into the flour mixture, coating evenly. Place the coated sandwiches on a parchment-lined tray.
- Chill the sandwiches: Refrigerate the coated sandwiches for 20 minutes to help set the coating and keep the sandwich intact when frying.
- Heat the oil: In a cast iron skillet or dutch oven, heat the vegetable oil to about 1 inch depth over medium heat until shimmering and ready for frying.
- Fry the sandwiches: Carefully transfer the sandwiches into the hot oil using a spatula. Fry for about 2 minutes on one side until golden brown, then flip and fry for another 2 minutes on the other side.
- Slice and serve: Transfer fried sandwiches to a cutting board. Use a serrated knife to carefully cut the sandwiches in half, cutting down until just reaching the cheese center, then flip and cut again stopping before fully slicing through the melted cheese to keep it intact. Serve warm and enjoy immediately.
Notes
- Using low-moisture mozzarella helps prevent excess water making the bread soggy.
- Mayonnaise on the bread adds extra moisture and flavor but can be omitted for a simpler version.
- Panko breadcrumbs are optional but add an extra crunchy texture to the coating.
- Make sure the oil is hot enough before frying to create a crispy crust without absorbing too much oil.
- Chilling the sandwiches before frying helps the coating adhere better and prevents the cheese from leaking out too quickly.
- Use a neutral oil like vegetable or canola for frying to avoid imparting strong flavors.
- Serve immediately after frying for best texture and flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 135 mg
