Description
Mozzarella in Carrozza is a classic Italian fried sandwich featuring crispy white bread filled with melted mozzarella cheese. This recipe combines a rich egg and milk batter with a light flour coating, then fries the sandwiches to golden perfection for a deliciously gooey and crunchy treat.
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
Batter and Coating
- 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 it evenly onto one side of each slice of bread. Place the mozzarella slices evenly on 2 of the bread slices, then top each with the remaining bread slices to form sandwiches.
- Mix the Egg Mixture: In a shallow bowl, whisk together the eggs and whole milk. Season with kosher salt and freshly cracked black pepper to taste.
- Mix the Flour Coating: In another shallow bowl, whisk the all-purpose flour (and panko breadcrumbs if using) with salt and pepper until combined.
- Coat the Sandwiches: Working with one sandwich at a time, dip all sides of the sandwich into the egg-milk mixture. Then transfer the sandwich into the flour mixture, coating all sides well. Place the coated sandwich on a parchment-lined baking tray. Repeat with the second sandwich.
- Chill the Sandwiches: Refrigerate the coated sandwiches for 20 minutes to help set the coating and improve frying texture.
- Heat the Oil: In a cast iron skillet or dutch oven, heat the vegetable oil to about 1 inch deep until hot but not smoking, ideal frying temperature around 350°F (175°C).
- Fry the Sandwiches: Carefully place the sandwiches in the hot oil using a spatula. Fry for about 2 minutes on one side until golden brown, then flip and fry for an additional 2 minutes on the other side.
- Drain and Serve: Transfer fried sandwiches to a cutting board. Use a serrated knife to cut the sandwiches with a sawing motion until you reach the cheese center. Flip and cut again, stopping before cutting through the cheese fully. Serve warm and enjoy the gooey, crispy mozzarella in carrozza.
Notes
- Mayonnaise adds a subtle tang and helps the bread become crispier, but it is optional.
- Using low-moisture mozzarella prevents excess moisture and helps achieve a gooey but not soggy interior.
- Chilling before frying helps the coating adhere better and results in a crisper final crust.
- Panko breadcrumbs provide extra crunch but can be omitted for a simpler coating.
- Maintain frying oil temperature around 350°F to avoid greasy sandwiches.
- Use a serrated knife for clean cuts without squashing the sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 150 mg
