Ingredients
The following ingredients have 4 Servings
- 8 slices rustic bread or sliced Italian bread, crust removed
- 1 medium mozzarella, sliced 1 cm thick
- 1/2 cup milk
- 2 eggs
- 1/2 cup flour
- salt and pepper
- e.vo. oil for frying (or sunflower, or peanut oil)
- 2 Tbsp extra virgin olive oil
- 2 cups tomato puree (stewed tomatoes, canned or fresh)
- 1 clove garlic, crushed slightly
- 1 Tbsp oregano
- pinch of salt and pepper
- pinch of chili flakes
Instruction
- Cut bread into 2 cm slices and with a biscuit cutter cut 8 rounds. Set the borders aside to make cubed breadcrumbs with.
- Cut the mozzarella into 1 cm thick rounds to fit onto the bread slices making sure to leave a little margin around the edges.
- Pour the milk into one soup bowl, the flour into another, and beat the eggs with salt and pepper in another.
- Warm the oil in a frying pan over a medium heat.
- Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg.
- Fry in hot oil on each side till crispy and golden and remove to kitchen towel.