Recipe Overview
Golden, crisp, and creamy, this Mozzarella in Carrozza brings together rustic Tuscan bread, fresh mozzarella, a small anchovy accent, and a light breaded crust. It is best served hot from the pan, when the cheese is molten and the exterior is delicately crisp.
Chef Notes
Chilling the breaded sandwich for 30 minutes helps the crust stay attached and slows mozzarella leakage during frying. Keep the pan at medium heat so the coating becomes evenly golden while the center has time to melt.
Connected Experience
Fresh Mozzarella, Anchovy, Milk, All-Purpose Flour, Whole Egg, Sea Salt & Black Pepper, Olive Oil, Fresh Basil, Cherry Tomato, and Bread Crumbs are connected to existing Tuscany Cuisine graphics or recipe visuals. Bread Crumbs use the panko.png ingredient graphic from https://www.tuscanycuisine.com/pane/panko.png while keeping the real bread_crumbs inventory identity. Tuscan Bread now uses the tuscanbread.jpeg ingredient icon and links directly to the Tuscany Cuisine Bread (Pane) library page.
Ingredients
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Tuscan Bread
— 60 g — sliced
tuscan_bread · icon connected · registry code pending
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Fresh Mozzarella
— 57 g — sliced
TC-DAIRY-MOZZ-FRESH-001
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Anchovy Fillet
— 5 g — center of sandwich
anchovy_fillets
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Milk
— 60 g — for brief soaking
TC-DAIRY-MILK
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All-Purpose Flour
— 30 g — for dredging
all_purpose_flour · icon connected · registry code pending
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Whole Egg
— 50 g — beaten
TC-EGG-WHOLE-001
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Bread Crumbs
— 15 g — for coating
bread_crumbs · panko icon connected
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Sea Salt & Black Pepper
— 2 g — combined amount; season to taste
SPICE-SALT-BLACKPEPPER-001 · salt + pepper combined recipe identity
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Olive Oil
— 30 g — for pan-frying; source recipe specifies olive oil
olive_oil · olive-oil family icon
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Fresh Basil
— 1 g — julienned
HERB-BASIL-FRESH-001
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Cherry Tomatoes
— 30 g — halved
cherry_tomato
Preparation
- Assemble the sandwich with Tuscan bread, sliced mozzarella, and the anchovy fillet in the center.
- Briefly soak both sides in milk. Dredge in flour, dip in beaten egg, then coat evenly with bread crumbs.
- Chill the breaded sandwich for 30 minutes to set the crust and help keep the cheese inside during cooking.
- Heat olive oil in a skillet over medium heat. Pan-fry the sandwich until golden and crisp on both sides and the mozzarella is molten.
- Drain on paper towel. Serve hot, garnished with halved cherry tomatoes and julienned basil.
Service Suggestions
- Serve immediately while the mozzarella is hot and flowing.
- Cut in half for tasting-menu service or cocktail-reception portions.
- Pair with sparkling wine to balance the fried crust and creamy cheese.
Dietary / HACCP Notes
- Contains gluten, dairy, egg, and fish from anchovy.
- Hold mozzarella, egg, and milk refrigerated below 40°F / 4°C before service.
- Use clean breading procedures to control egg, gluten and fish cross-contact.
- Serve hot immediately after frying; avoid extended holding that softens the crust.
| Calories | 310 kcal |
| Protein | 12 g |
| Carbohydrates | 25 g |
| Fat | 18 g |
| Fiber | 1 g |
| Cholesterol | 95 mg |
| Sodium | 690 mg |