Mozzarella and parmesan in carrozza

Ingredients

• 8 soft thick white bread slices, crusts removed
• 2 buffalo mozzarella balls (200gm each), drained and thickly sliced
• 2 tbsp each finely grated parmesan and pecorino
• 125 ml (1/2 cup) milk
• 75 gm seasoned plain flour mixed with 1 tsp chopped thyme
• 2 eggs, lightly beaten
• Olive oil, for shallow-frying
• 12 sage leaves

Instructions

1. 1

   1: Place bread slices on a work surface and arrange mozzarella on half and scatter with parmesan and pecorino, leaving a small border. Season and sandwich with remaining bread, then press the edges to seal.

2. 2

   2: Place milk, seasoned flour and beaten egg in separate bowls. Heat 1.5cm oil in a large frying pan over medium heat until shimmering. Dip bread in milk, dust in flour and dip in egg, shaking off excess each time, then fry, in batches, until golden brown on both sides (4-5 minutes). Drain on paper towel. Repeat with remaining sandwiches. Carefully add the sage leaves and cook until crisp (30 seconds). Season and serve hot with fried sage.