Mozzarella in Carrozza








  • 600 gr of White bread in a box
  • 12 slices of buffalo mozzarella
  • Salt
  • 5 Large eggs
  • 100 gr of Flour 00
  • 300 gr of Breadcrumbs



To prepare the mozzarella in a carriage, cut the buffalo mozzarella into 1 cm thick slices. Arrange them on a tray lined with absorbent paper to dab the mozzarella and remove excess water.

At this point, switch to bread. Arrange the slices of bread on a cutting board, place the slices of mozzarella on top, add salt and cover each slice with another slice of bread.
Press gently with your hands to compact everything. At this point cut the mozzarella in the carriage engraving across obtaining 4 squares from each slice.

Switch to breading: break the eggs in a pan and beat them with a whisk. In two other baking dishes place the breadcrumbs and the sifted flour. At this point, pass each piece of mozzarella first into the flour, then into the egg and finally into the breadcrumbs. Then pass them on a plate for a few seconds (18), so as to remove the excess egg part

Put all the mozzarella in the carriage on a tray lined with parchment paper and let it rest for about 30 minutes in the fridge.

After the mozzarella has been firmed you can go to the second breading: egg and breadcrumbs.
Store in the refrigerator to harden for another 30 minutes.

Pour the oil into a pan and bring it to a temperature of 170-180 ° maximum. Dip a few pieces at a time and cook for about 1-2 minutes, turning them occasionally with a skimmer.

When they are golden brown, drain and transfer them on a tray lined with paper towels to remove excess oil.