Equipment
Ingredients
Sandwich Assembly
- 8 white bread, crusts removed
- 200 g low-moisture mozzarella cheese, sliced 1cm thick
Breading and Frying
- 100 g all-purpose flour
- 3 eggs
- 60 ml whole milk
- 150 g fine breadcrumbs
- 3 g fine sea salt
- 1 g black pepper, freshly ground
- 250 ml neutral frying oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 624 kcal
- Protein
- 30 g
- Carbohydrates
- 83 g
- Fat
- 19 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 1281 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 174 mg
- Potassium
- 348 mg
- Calcium
- 532 mg
- Iron
- 4.9 mg
- Magnesium
- 57 mg
- Phosphorus
- 512 mg
- Zinc
- 3.5 mg
- Vitamin A
- 180 mcg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.67 mg
- Riboflavin
- 0.74 mg
- Niacin
- 5.3 mg
- Folate
- 141 mcg
- Water
- 89 g
Sources: USDA FoodData Central
Method
Trim the crusts from the white bread slices to form neat, uniform squares.
Place the sliced mozzarella evenly on four slices of the bread, ensuring you leave a small 1cm border around the edges to prevent cheese from leaking during frying. Top with the remaining four bread slices and press the edges firmly together to seal.
Set up a dredging station using three shallow bowls. Place the flour in the first bowl, the breadcrumbs in the third bowl, and briskly whisk the eggs, milk, salt, and pepper together in the middle bowl until fully combined.
Coat each sandwich completely in the flour, tapping off any excess. Dip thoroughly into the egg mixture ensuring the bread is saturated on all sides, then transfer to the breadcrumbs. Coat evenly, pressing gently so the crumbs adhere tightly to form a thick crust.
Heat the frying oil in a large skillet over medium heat until it reaches 170 C (340 F). Test the temperature by dropping a breadcrumb into the oil; it should sizzle gently immediately.
Carefully lower the sandwiches into the hot oil. Fry in batches for 2 to 3 minutes per side until the crust is deeply golden brown and the cheese is completely melted, ensuring an internal temperature of at least 74 C (165 F) for safety and optimal melt.
Transfer the fried sandwiches to a wire rack set over paper towels to drain excess oil. Let rest for 2 minutes before serving.
Chef's Notes
- Using low-moisture mozzarella is crucial for optimal results. Fresh mozzarella in brine contains too much water and will make the sandwich intensely soggy while causing violent splattering during frying.
- Do not discard your bread crusts. Toast them on a baking sheet in a low oven until completely dry, then pulse in a food processor to make homemade breadcrumbs for your next batch.
- Pressing the breadcrumbs firmly into the egg-soaked bread is not just about texture; it creates a dense, crisp armor that acts as a structural barrier preventing the melted cheese from escaping into the hot oil.
- If you want to elevate this classic dish, slip an anchovy fillet or a slice of prosciutto inside the sandwich alongside the mozzarella before sealing and breading.
Storage
Refrigerator: 2 days — Store in an airtight container. Will lose crispness overnight.
Freezer: 1 month — Freeze assembled but uncooked, separated by parchment paper.
Reheating: Reheat in a 200 C oven or air fryer for 5 to 8 minutes until crisp and warmed through.
Troubleshooting
Cheese violently bursts or leaks out into the oil
Cause: Cheese was placed too close to the edge of the bread or oil temperature was too low, requiring a longer frying time that melted the cheese too quickly
Fix: Remove leaking sandwich from the oil immediately with tongs to prevent burning the loose cheese in the pan
Prevention: Leave a 1cm border of bread around the cheese and verify oil is at exactly 170 C before frying
Sandwich exterior is soggy and extremely greasy
Cause: Frying oil temperature was significantly below 170 C, causing the bread to absorb oil instead of frying instantly
Fix: Place the greasy sandwiches on a wire rack in a 200 C oven for 5 minutes to help render out excess oil and crisp the exterior
Prevention: Use a deep-fry thermometer to monitor heat and do not overcrowd the pan, which drops the oil temperature
Cultural Context
Mozzarella in Carrozza translates to mozzarella in a carriage, playfully referring to the golden, crispy bread acting as a vehicle for the rich, stringy cheese. Originating in the Campania region of Italy, it was ingeniously created as a zero-waste dish to utilize day-old bread and slightly past-its-prime mozzarella. Today, it remains a beloved antipasto and iconic street food throughout Naples and Venice.
