Mozzarella Carrozza Recipe

Drain and slice

Remove buffalo mozzarella from its liquid, drain well on paper towels for 10–15 minutes. Pat dry. Slice into 8 even rounds (about 1/2 inch thick). If using a whole 16 oz ball, slice horizontally to yield 8 discs.

Assemble sandwiches

If using prosciutto and basil, pair slices into 4 sandwiches: place one mozzarella round, top with a half slice of prosciutto and 2 basil leaves, then cover with another mozzarella round to form a compact sandwich. Press gently to seal.

Chill to firm up

Place assembled mozzarella sandwiches on a tray and refrigerate for at least 20 minutes (or up to 1 hour). Chilling helps prevent leakage during frying.

Prepare dry and wet stations

Put flour in a shallow dish and season with 1/4 tsp salt and 1/8 tsp pepper. In a second shallow bowl, whisk eggs with the 2 tablespoons milk until combined. In a third shallow bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, remaining 3/4 tsp salt, and 3/8 tsp black pepper; mix well.

First coat

Working one at a time, dredge each chilled mozzarella sandwich first in flour, shaking off excess so the surface is lightly coated.

Egg wash

Dip the floured sandwich into the egg mixture, ensuring full coverage and letting excess drip back into the bowl.

Breadcrumb coat — double for best results

Press the egg-washed sandwich into the breadcrumb mixture to coat thoroughly. For a sturdier crust, return the coated sandwich to the egg bowl briefly and then re-coat with breadcrumbs for a double layer. Place breaded sandwiches on a tray and refrigerate for another 15 minutes to set the coating.

Heat oil

In a large heavy skillet (cast iron or stainless steel), add vegetable oil and butter. Heat over medium heat until the fat reaches about 325–350°F (if you have a thermometer). If you don't have a thermometer, heat until oil shimmers and a breadcrumb dropped in sizzles gently without immediate browning.

Shallow fry

Carefully add 1–2 breaded mozzarella sandwiches to the skillet (don't overcrowd). Fry 2–3 minutes per side, turning once with a spatula, until golden brown and crisp. Adjust heat as needed so the crust browns slowly and the interior cheese warms without bursting out.

Finish and drain

If crust is browned but you want the cheese more melted, cover pan briefly (30–60 seconds) off direct high heat. Transfer fried mozzarella carrozza to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining sandwiches, replenishing oil if it becomes too shallow or dark.

Serve

Sprinkle with chopped basil or parsley and serve immediately with lemon wedges and warm marinara on the side for dipping.