Mozzarella Carozza Recipe

Slice and assemble

Slice the mozzarella into 8 even pieces about 1/3 inch thick (about 1.5 oz per slice). Place a slice of mozzarella between two slices of bread to make 4 sandwiches. Press gently to seal edges; if desired, trim crusts for a neater edge.

Butter the outer faces of each sandwich evenly with softened butter (about 3/4 tbsp per sandwich). This helps with browning and preventing oil from saturating the bread.

Prepare breading

Set up a three-bowl breading station: bowl 1 = flour; bowl 2 = beaten eggs mixed with 3 tbsp milk and a pinch of salt; bowl 3 = breadcrumbs mixed with grated Parmesan (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Whisk each bowl so mixtures are uniform.

Dredge each buttered sandwich first in flour, shaking off excess. Then dip into the egg mixture, allowing excess to drip off, and finally press into the breadcrumb mixture to coat thoroughly. For extra insurance against cheese leakage, repeat the egg and breadcrumb dip a second time (double-coating). Place coated sandwiches on a tray and chill in the refrigerator for 15 minutes to set the coating.

Heat oil and fry

Pour about 1 cup vegetable oil into a heavy skillet—enough to come about 1/4 inch up the side. Heat over medium heat until oil registers 350°F (or a small piece of breadcrumb sizzles immediately). Carefully add 1–2 sandwiches (do not overcrowd). Fry 2–3 minutes per side, or until golden brown and crisp. Maintain oil temperature; reduce heat slightly if browning too quickly before the cheese melts.

After frying, transfer sandwiches to a wire rack set over a baking sheet or paper towels to drain. Let rest 1–2 minutes to allow residual heating to finish melting the cheese.

Serve

Slice each sandwich in half on the diagonal. Serve hot with warm marinara sauce for dipping and garnish with fresh basil leaves if desired.