📝 About This Recipe
Originating from the sun-drenched streets of Naples, Mozzarella in Carrozza (literally 'mozzarella in a carriage') is the sophisticated, crispy Italian cousin of the grilled cheese sandwich. Thick slices of buffalo mozzarella are ensconced in soft white bread, dredged through a double-coating process, and fried until the exterior is shatteringly crisp while the interior becomes a molten, stringy masterpiece. It is a soul-warming comfort food that balances the richness of fried dough with the delicate, milky tang of fresh cheese.
🥗 Ingredients
The Sandwich Base
- 8 slices White Pullmann Bread (crusts removed, slightly stale works best)
- 12 oz Fresh Buffalo Mozzarella (sliced 1/2 inch thick and drained on paper towels)
- 4 pieces Anchovy Fillets (optional, finely minced for a salty depth)
- 8 large Fresh Basil Leaves (washed and patted dry)
The Breading Station
- 1 cup All-purpose Flour (for the initial dredge)
- 3 pieces Large Eggs (beaten well)
- 1/4 cup Whole Milk (whisked into the eggs)
- 1.5 cups Fine Breadcrumbs (Italian style or Panko for extra crunch)
- 1/4 cup Parmigiano-Reggiano (finely grated into the breadcrumbs)
- 1 teaspoon Kosher Salt (to season the flour and eggs)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Frying
- 2 cups Neutral Oil (Vegetable, Canola, or Grapeseed oil)
👨🍳 Instructions
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1
Prepare the mozzarella by slicing it into 1/2-inch thick rounds. Place them on several layers of paper towels and press another towel on top to remove as much moisture as possible; this prevents the sandwich from becoming soggy.
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2
Trim the crusts off your bread slices to create uniform squares. This ensures the edges can be sealed properly during the breading process.
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3
Place a slice of mozzarella on four of the bread slices, ensuring the cheese stays about 1/2 inch away from the edges. Add a basil leaf and a tiny piece of anchovy if using.
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4
Top with the remaining bread slices and press down firmly with the palm of your hand to compress the sandwich slightly.
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5
Set up your dredging station in three shallow bowls: one with flour (seasoned with salt and pepper), one with the egg and milk mixture, and one with the breadcrumbs mixed with grated Parmesan.
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6
Carefully dip the edges of each sandwich into the milk/egg mixture first, then into the flour. This creates a 'glue' that seals the cheese inside.
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7
Dredge the entire sandwich in the flour, shaking off any excess. Then, submerge it fully in the egg wash, ensuring every inch is coated.
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8
Transfer to the breadcrumb bowl, pressing the crumbs firmly onto the bread and especially the sides to create a protective crust.
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9
Place the prepared sandwiches on a baking sheet and refrigerate for 10-15 minutes. This helps the breading set so it doesn't fall off in the oil.
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10
In a large heavy-bottomed skillet, heat about 1 inch of oil to 350°F (175°C). You can test the heat by dropping in a breadcrumb; it should sizzle immediately.
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11
Carefully lower the sandwiches into the hot oil. Fry for about 2-3 minutes per side until they achieve a deep, golden brown color.
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12
Use a slotted spatula to remove the sandwiches and drain them on a wire rack or paper towels. Season with a tiny pinch of salt while hot.
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13
Let them rest for 1-2 minutes so the cheese sets slightly, then slice diagonally and serve immediately while the center is still gooey.
💡 Chef's Tips
Crucially, drain your mozzarella well; fresh mozzarella contains high water content which can cause the oil to splatter. Don't skip the refrigeration step, as it prevents the sandwich from falling apart during the flip. Ensure your oil temperature stays consistent; if it's too low, the bread will absorb oil and become greasy. Use slightly stale bread or 'Texas Toast' style slices for a sturdier structure that holds up to the dredging. If you notice cheese leaking out, use a spoon to splash hot oil over the leak to instantly sear the breading shut.
🍽️ Serving Suggestions
Serve with a side of warm marinara sauce for dipping to cut through the richness. Pair with a crisp, dry white wine like a Greco di Tufo or a chilled Prosecco. A simple arugula salad with lemon vinaigrette provides a peppery, acidic balance to the fried cheese. For a true Neapolitan experience, serve as an 'antipasto' alongside pickled vegetables (giardiniera). Enjoy immediately; this dish is best served piping hot to ensure the 'carriage' is crispy and the cheese is stretchy.