Mozzarella en Carrozza

5 from 4 votes

Mozzarella en carrozza is a favorite Italian appetizer. Sliced mozzarella is sandwiched between bread that has been battered and fried until golden and crisp on the outside, while warm and melty on the inside.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

8 slices white bread crust removed
1 pound block mozzarella sliced 1/4" thick, see notes below
2 tablespoons whole milk
5 large eggs beaten
1/4 cup parsley minced
1/4 cup olive oil for frying
1/4 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup Pecorino Romano

Instructions

Beat the eggs, milk, salt, pepper, Pecorino Romano, and parsley together and set aside.
Lay 2 slices or enough mozzarella to cover one slice of bread, then lay another slice on top and cut in half diagonally. Repeat for a total of 8 triangles.
Heat a large nonstick pan to medium to medium-low heat with 2 tablespoons of olive oil.
Dredge the triangles into the flour on all sides and shake off the excess.
Beat the egg mixture one more time then soak the triangles in the egg mixture for 20 seconds, flip and soak the other side for 20 seconds
Fry the egg battered triangles until golden on both sides (about 2 minutes per side). Place the finished fried sandwiches on a wire rack or paper towel lined baking sheet to drain. Do not overcrowd the pan. Work in batches and use the remaining olive oil for subsequent batches.
The sandwiches can be kept warm in a 170f oven while waiting to finish more sandwiches or if making a big batch. Serve with lemon wedges, anchovy sauce, or marinara sauce on the side.

Notes

Traditionally mozzarella en Carrozza uses fresh mozzarella. Block mozzarella is easier to melt and stays melted longer. Use what you like!
The oil doesn't need to be overly hot. A medium to medium-low flame will do the trick. The goal is to get the crust golden without burning and for the cheese to melt.
A simple anchovy sauce can be prepared by chopping and heating 1 tin of anchovies with a 1/4 cup of water and a squeeze of lemon.
Sandwiches should be eaten right away, but can easily be refried in a low heat pan to warm up if necessary.
Leftovers can be saved for up to 3 days.

Nutrition