Mozzarella in Carrozza: A Delicious Recipe from Acquolina In Bocca!

This Mozzarella in Carrozza recipe has a story and a unique originality, as it originated many decades ago in the historic and famous gastronomy of Milan, known to us Milanese as Peck! It’s one of my father's many recipes that you'll find on my channel, in the special section "My Father's Secret Recipes...". This dish is so delicious that it's impossible to resist... the flavor that comes from the basil, anchovy, mozzarella, and the "secret" breading is simply fantastic!
Ingredients (for 1 person):
3 slices of bread
2 eggs
Approximately 200 ml of milk
4 anchovies
4-5 basil leaves
1 mozzarella
Flour as needed
Pepper to taste
Salt to taste
Oil for frying
Instructions:
Prepare the Ingredients: Trim the crusts from the slices of bread. Prepare separate bowls for each ingredient: two eggs, milk, flour, thin slices of mozzarella, and basil leaves (washed and dried with a paper towel).
Assemble the Mozzarella in Carrozza: Take 2 slices of bread and layer with mozzarella, 1 anchovy, and a few basil leaves. Press the filled slices together slightly and secure the edges with toothpicks.
Frying Preparation: Once the oil is ready for frying*, dip the bread in the milk, ensuring all sides are covered. Let it drain slightly, and if necessary, gently squeeze out the excess. Then, coat it with flour on all sides, and finally, dip it in the beaten eggs.
Frying: Fry the bread for a few minutes on medium heat, ensuring that all sides are golden and crispy, taking care that it doesn't open. Once done, place the Mozzarella in Carrozza on paper towels to remove any excess oil.
*If you have a kitchen thermometer, the oil should reach 170°/175°C (340°/350°F); otherwise, test the oil by dropping in a small piece of bread - if it starts frying, the oil is ready.
Note: I used 3 slices of bread for one person, but you can use just 2 slices per person.
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