Mozzarella In Carrozza Recipe

Prepare mozzarella

Slice the fresh mozzarella into 8 equal slices about 1/4–1/3 inch thick. Pat each slice dry on paper towels to remove excess moisture — this helps prevent the cheese from leaking while frying.

Assemble sandwiches

Spread about 1/2 teaspoon softened butter on one side of each brioche slice. On four slices (buttered side up), place 3/4–1½ oz mozzarella per slice (one slice of mozzarella each). If using prosciutto and basil, add one thin slice of prosciutto and 1–2 basil leaves on top of the cheese. Top with the remaining brioche slices, buttered side down, to form four sandwiches. Press gently to seal the edges.

Seal edges (optional)

For a neater seal and to help hold cheese in during frying, press edges with the tines of a fork or crimp with your fingers. If bread is very soft, you can brush a thin slurry of flour and water along the edge before pressing to help it adhere.

Make dredging station

Put the flour in a shallow bowl. In a second shallow bowl whisk together eggs, milk, grated Parmigiano, a pinch of salt, and pepper until smooth. Place the breadcrumbs in a third shallow bowl and season lightly with additional salt and pepper.

Dredge sandwiches

Working with one sandwich at a time, lightly dust the sandwich in flour, shaking off excess. Dip into the egg mixture, ensuring all exposed edges are coated. Press into the breadcrumbs to fully coat, turning as needed. For extra protection against leaks, repeat the egg wash and breadcrumb step for a double coat.

Heat oil

Pour vegetable oil into a large skillet to a depth of about 1/4–1/3 inch (roughly 1 cup). Heat over medium heat until shimmering and a breadcrumb dropped into the oil sizzles immediately and browns in about 30–45 seconds; target oil temperature is roughly 350°F (175°C). If you have a thermometer, maintain 335–350°F.

Fry sandwiches

Carefully place 1–2 sandwiches in the hot oil (do not overcrowd). Fry 2–3 minutes per side until golden brown and crisp; adjust heat as necessary so breadcrumbs brown without burning before cheese melts. Use a spatula to gently press down mid-cook for even contact. If sandwiches are browning too quickly before cheese melts, reduce heat slightly and cover pan for 30–60 seconds, then remove cover to crisp again.

Drain and rest

Transfer fried sandwiches to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. Let rest 1–2 minutes more before slicing to reduce hot cheese oozing out. Cut each sandwich diagonally in half and serve immediately.

Serve each mozzarella in carrozza with lemon wedges and warmed marinara sauce for dipping, if desired. Enjoy while hot and the mozzarella is molten.