Mozzarella in Carrozza

Mozzarella in carrozza, “mozzarella in a carriage,” is usually deep-fried, but we panfry ours. It is served with a buttery anchovy sauce that can be drizzled over each serving, if you like.

8 ounces part-skim mozzarella cheese

8 slices firm white bread, crusts removed

2 large eggs, well beaten

1⁄4 cup milk

1⁄4 cup all-purpose flour

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

1⁄2 cup plain dried bread crumbs

3 tablespoons vegetable oil

4 tablespoons butter or margarine

8 anchovy fillets, drained

1 tablespoon chopped fresh parsley

1 teaspoon capers, drained

1 teaspoon fresh lemon juice

• Stand mozzarella on its side and cut lengthwise into 4 equal slices. Place 1 slice cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.
• Preheat oven to 200°F.
• In pie plate, with wire whisk, beat eggs and milk. On waxed paper, combine flour, salt, and pepper; spread bread crumbs on separate sheet of waxed paper. Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.
• In nonstick 12-inch skillet, heat oil over medium heat until hot. Add sandwiches; cook until golden brown, about 11⁄2 minutes per side. Cut each sandwich on diagonal in half. Arrange on platter in single layer. Keep warm in oven.
• In same skillet, melt butter; add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl. Serve sauce with sandwiches.

Makes 8 appetizer servings

Prep: 20 minutes

Cook: 5 minutes