Cut the crusts from the bread. Make three sandwiches with two slices of bread, slices of mozzarella and a sprinkle of salt on the cheese. Press firmly.
Dip the sandwich quickly into the milk, then into the flour ensuring you flour the edges. Finally dip into beaten eggs.
Heat olive oil in a skillet over medium heat. Carefully slip the sandwich in. It should be frying gently but well browned on one side in 2 minutes. Flip to brown the other side.
Drain on absorbent paper.
Repeat with remaining sandwiches.
Tips for Success
Don't use fresh mozzarella, it's too watery. Use the dry mozzarella from the supermarket that comes sealed in plastic.
White sandwich bread is perfectly fine.
Place the mozzarella in from the edge of the bread so that none escapes and burns when frying.
Season mozzarella with a little salt unless you are adding salty ingredients like anchovies
Press the sandwich with your hands to help seal.
Pay attention to the edges where the bread meets and dip well in the flour and egg coating.
Check that the oil is hot but not so hot that the bread burns. Temperature should be around 340-350° F (170-180° C) maximum. I test by dropping in a crust and if it bubbles gently the oil is good to go.
Please note: this nutritional guide is just that - a guide! In this case it doesn't include any oil that it's fried in because that all depends on individual circumstance. With a recipe like this, if you are concerned about the calories this isn't the recipe you should make. This is not a low fat recipe.Please Note:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.