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.