DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 10 MIN SERVINGS: 2 COST: LOW
4 SLICES OF BREAD, CUT OFF THE CRUST
FRESH MOZZARELLA CHEESE, AS NEEDED, SLICED
FLOUR, AS NEEDED
BREAD CRUMBS, AS NEEDED
MILK, AS NEEDED
2 EGGS, BEATEN
SALT, A PINC
EXTRA VIRGIN OLIVE OIL, TO FRY
RECIPE
PUT THE MOZZARELLA CHEESE SLICES BETWEEN TWO SLICES OF BREAD. PRESS DOWN TO FLATTEN AND SEAL THE SIDES
HOLD THE SIDES TOGETHER AND DUNK THEM UN THE MILK
SEAL THE SIDES IMMEDIATELLY WITH THE FLOUR
SALT THE EGGS AND COAT THE SANDWICH WITH THE EGGS
SALT THE BREADCRUMBS. COAT THE SANDWICH WITH THE BREADCRUMBS
IN A NON STICK FRY PAN OVER MEDIUM HEAT, ADD OLIVE OIL AND LET IT WARM UP. ADD THE SANDWICH TO THE HOT OIL AND FRY UNTIL GOLDEN BROWN. TURN AND COOK ON THE OTHER SIDE. WHEN COOKED, PLACE ON A PAPER TOWEL TO DRAIN THE EXCESS OIL
SERVE HOT AS A SNACK OR A FAST LUNCH, BUON APPETITO!!