Mozzarella In Carrozza
—“mozzarella in a carriage”—is usually deep-fried, but we pan-fry ours to keep the calories in check. According to tradition, it is served with a drizzle of buttery anchovy sauce.
Ingrediënten
- 8 Ounces part-skim mozzarella cheese
- 8 Slices firm white bread crusts removed
- 2 Large eggs well beaten
- ¼ Cup milk
- ¼ Cup all-purpose flour
- ½ Teaspoon salt
- ¼ Teaspoon ground black pepper
- ½ 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
Instructies
- Stand mozzarella on short side and cut lengthwise into 4 equal slices.
- Place each slice cheese between 2 slices bread to form 4 sandwiches.
- 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 1½ 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.
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