Mozzarella in Carrozza - Sauteed-Breaded Mozzarella

READY IN: 26mins
Recipe by Chef Regina V. Smith

This recipe is from the January 1990 issue of Gourmet Magazine. It is a little more 'involved' than some of the other "Mozzarella in Carrozza" recipes already posted on 'Zaar. Using a fine quality buffalo mozzarella is key. Gourmet offered this recipe as first course for a New Year's Eve dinner for two. It could also be served as a small main course for a light lunch or quick late night supper with a green salad.

Top Review by La Dilettante

Not the way I usually make 'em but GREAT! True Italian comfort food.

Ingredients Nutrition


  1. In a bowl whisk together the egg and the milk and transfer the mixture to a pie pan. Put the bread crumbs into another pie pan.
  2. Spread the bread slices with 1 1/2 tsp of the anchovy paste, put 1 slice of the mozzarella on each of 4 bread slices, and top the mozzarella with the remaining 4 slices of bread, forming sandwiches.
  3. Working with 1 sandwich at a time, dip the sandwiches into the egg mixture on each side, letting the excess drip off. Then coat each sandwiches with the bread crumbs on each side.
  4. In a large skillet over moderately high heat, heat the olive oil and the butter until hot but not smoking. Saute the sandwiches turning them and gently flattening them with a spatula, for approximately 6 minutes or until the cheese is melted and the bread is golden.
  5. Divide the sandwiches between two heated plates and keep them warm.
  6. To the skillet add the lemon juice, the minced tomato, the green peppercorns and the remaining 1/4 teaspoons anchovy paste, salt and pepper to taste. Cook the mixture over high heat, whisking until it is heated through. Spoon the sauce over the sandwiches. Garnish with the chopped fresh parsley.

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