Instructions

1. 1

   If your fresh mozzarella is packed in water, remove it and pat it thoroughly dry with paper towels. Slice into 1/4-inch (0.6 cm) thick pieces.

2. 2

   Lay out bread slices and trim off the crusts from all sides of each slice.

3. 3

   Set up dredging station with flour, egg wash, and breadcrumbs in separate shallow dishes.

4. 4

   On half of your bread slices, place 2 slices of mozzarella. Season lightly with salt and pepper.

5. 5

   Top with remaining bread slices and gently press down to ensure a good seal.

6. 6

   Briefly dip each assembled sandwich into milk with a pinch of salt, just enough to moisten the bread slightly but not soak it.

7. 7

   Dredge each milk-moistened sandwich in flour, ensuring complete coating on all sides. Shake off excess.

8. 8

   Dip each floured sandwich into egg mixture, coating completely. Let excess drip off.

9. 9

   For extra crispy exterior, dip egg-washed sandwich into Panko breadcrumbs, pressing gently for even coating.

10. 10

    Heat oil in large skillet to 350-375°F (175-190°C). Use thermometer to verify temperature.

11. 11

    Carefully place 2-3 sandwiches into hot oil, ensuring not to overcrowd pan.

12. 12

    Fry for 2-3 minutes per side until golden brown and crispy.

13. 13

    Remove from oil and drain on wire rack over paper towels. Sprinkle with extra salt if desired.

14. 14

    Cut each sandwich in half diagonally and serve immediately with lemon wedges or marinara sauce.