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Let the mozzarella drain for 1-2 hours, then cut into slices as big as your finger (if they are 100 gr round mozzarella, cut them in 2).
In a deep plate, beat eggs with salt and pepper to taste, and at the end add the grated Parmesan cheese.
We put the flour and breadcrumbs in 2 separate plates.
We take a slice of mozzarella, we pass it through the flour, then through the egg and finally through the breadcrumbs, after which we pass it once more through the egg and once again through the breadcrumbs.
We do this with all the slices of mozzarella, after which we fry them in hot oil on both sides (until they brown nicely), after which we take them out on absorbent paper.