Mozzarella In Carrozza Mozzarella In A Carriage
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced capers||2 Tablespoon, drained|
|Minced parsley||2 Tablespoon|
|Anchovy fillets||6 , finely chopped|
|Mozzarella cheese slices||6 (Of 1/4 Inch Size)|
|Day old white bread slices||12 , trimmed of crusts (Use Italian-Style Or Firm-Textured)|
|Evaporated milk/Milk||1⁄3 Cup (5.33 tbs)|
|Toasted bread crumbs||1⁄3 Cup (5.33 tbs)|
|Olive oil/Other cooking oil||3⁄4 Cup (12 tbs) (Approximately)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Eggs||3 , lightly beaten|
Heat all sauce ingredients, uncovered, over low heat 15 minutes.
Cover and keep warm at the back of the stove.
Sandwich each slice of mozzarella between 2 slices of bread, then trim so edges of bread are even with cheese or, using a large round cookie cutter, cut bread and cheese so they are the same size.
Dip edges of each sandwich in milk, then in crumbs to coat evenly.
Heat oil and butter in a large, heavy skillet over moderately high heat about 1 minute.
Dip sandwiches in beaten eggs to coat well, then fry, a few at a time, in oil about 1 minute on each side until golden brown.
Drain on paper toweling.
Serve hot, topped with some of the sauce.