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Mozzarella In Carrozza Mozzarella In A Carriage Recipe
|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|
Calories 791 Calories from Fat 561
% Daily Value*
Total Fat 63 g96.4%
Saturated Fat 17.7 g88.6%
Trans Fat 0 g
Cholesterol 216.4 mg
Sodium 973.2 mg40.5%
Total Carbohydrates 39 g12.9%
Dietary Fiber 1.8 g7.2%
Sugars 3.3 g
Protein 17 g34%
Vitamin A 27.2% Vitamin C 29.4%
Calcium 24.6% Iron 8.9%
*Based on a 2000 Calorie diet
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.