Description
Mozzarella in Carrozza is a classic Italian fried mozzarella sandwich featuring creamy, low-moisture mozzarella cheese sandwiched between slices of bread, dipped in an egg and flour mixture, and fried to golden perfection. This recipe creates a crispy, gooey treat that is perfect for a comforting appetizer or snack.
Ingredients
Scale
Sandwich
- 5 teaspoons mayonnaise (optional)
- 4 slices white bread, crust removed
- 5 ounces firm fresh low-moisture mozzarella cheese, sliced 1/4-inch thick
Breading
- 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, to taste
- Freshly cracked black pepper, to taste
For Frying
- 1/2 cup neutral vegetable oil
Instructions
- Prepare the Bread and Cheese: If using mayonnaise, spread it onto one side of each slice of bread. Place mozzarella slices evenly on two slices of bread, then top each with the remaining bread slices to create two sandwiches.
- Mix Egg and Milk: In a shallow bowl, whisk together the eggs and whole milk. Season the mixture with kosher salt and freshly cracked black pepper.
- Prepare Flour Mixture: In another shallow bowl, whisk together the flour and panko bread crumbs if using. Season with salt and pepper.
- Coat the Sandwiches: One sandwich at a time, dip each sandwich on all sides into the egg-milk mixture, then transfer to the flour mixture, coating thoroughly. Place the coated sandwiches on a parchment-lined small baking tray or plate.
- Chill the Sandwiches: Refrigerate the coated sandwiches for 20 minutes to help the coating set before frying.
- Heat the Oil: Heat 1/2 cup of neutral vegetable oil (about 1 inch deep) in a cast iron skillet or Dutch oven over medium heat until hot.
- Fry the Sandwiches: Carefully transfer the sandwiches into the hot oil and fry for about 2 minutes on one side until golden. Flip and fry the other side for an additional 2 minutes.
- Drain and Serve: Remove the sandwiches from the oil and place on a cutting board. Use a serrated knife to cut the sandwiches carefully, starting the cut only until you reach the cheese center, then flip to cut the other side stopping short of fully slicing through the cheese. Serve warm and enjoy.
Notes
- Use firm low-moisture mozzarella to prevent excessive melting and soggy sandwiches.
- Mayonnaise is optional but adds moisture and richness to the bread.
- Chilling the sandwiches before frying helps the coating adhere better and prevents the cheese from oozing out.
- Panko breadcrumbs add extra crunch but can be omitted for a more traditional texture.
- Maintain oil temperature around medium heat to ensure even frying without burning.
- Use a neutral oil with a high smoke point such as vegetable or canola oil for frying.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 130 mg
