Mozzarella in Carrozza - Sauteed-Breaded Mozzarella

Ingredients

• 1 large egg
• 2 tablespoons milk
• 1/2 cup breadcrumbs, toasted
• 8 slices Italian bread, 1/4 inch thick each
• 1 3/4 teaspoons anchovy paste
• 1/4 lb buffalo mozzarella, a fist sized ball, cut into 4, 1/4 inch thick slices
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 1 plum tomato, seeded and minced
• 1/4 teaspoon green peppercorns in brine, drained
• fresh parsley, finely chopped for garnish

Directions

1. 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. 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. 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. 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. 5

   Divide the sandwiches between two heated plates and keep them warm.

6. 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.