Mozzarella in Carrozza

Name: Mozzarella in Carrozza
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Italian
Ingredients: 4 slice White bread; 150 g Fresh mozzarella, drained and sliced; 2 Egg, beaten; 40 g Flour; 3 tbsp Frying oil; ½ tsp Salt

Mozzarella in Carrozza · ready in 16 min · 2 servings · 691 kcal per serving · easy · 6 ingredients

Born in Naples, Mozzarella in Carrozza turns humble bread and fresh cheese into a crisp golden carriage with a molten pull.

Prep: 10 min
Cook: 6 min
Total: 16 min
Serves: 2
kcal: 691
Difficulty: easy

Italian Snacks & starters Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4 sliceWhite bread
150 gFresh mozzarella, drained and sliced
2Egg, beaten
40 gFlour
3 tbspFrying oil
½ tspSalt

Equipment

stovetop, knife, mixing bowl, shallow bowl, plate, skillet, tongs, paper towel, measuring spoon, fork, thermometer

Instructions

Mise en place
Gather bread, mozzarella, egg, flour, oil, and salt, then set out a knife, bowls, plate, skillet, tongs, and paper towels. · 3 min
What to look for: All ingredients are measured and tools are within reach.
Build sandwiches
Pat mozzarella dry, layer it between 2 bread slices, press firmly, and trim crusts if needed so the filling stays sealed. · 3 min
What to look for: The bread edges look compressed and the cheese is enclosed.
Coat with flour
Season flour with salt, dust each sandwich on all sides, and tap off loose flour to leave a thin dry coating. · 2 min
What to look for: The bread has a pale, even flour film with no heavy patches.
Dip in egg
Beat eggs with a pinch of salt, dip the floured sandwiches until fully coated, and let excess egg drip back into the bowl. · 2 min
What to look for: The sandwiches are glossy with egg and the coating clings evenly.
Fry until golden
Heat oil in a skillet to 180°C / 356°F, fry sandwiches for 2 to 3 minutes per side, and turn once when the crust is deep golden. · 6 min
What to look for: The crust is crisp, evenly browned, and the cheese begins to soften at the edges.
Drain and serve
Drain on paper towels for 1 minute, sprinkle with salt, and serve hot while the mozzarella stretches from the crisp bread. · 1 min
What to look for: The sandwich is crisp outside and molten inside when cut or pulled apart.

Nutrition (per serving)

kcal	691
Protein	27 g
Carbohydrates	47 g
of which sugars	4 g
Fat	43 g
of which saturated	14 g
Fibre	2 g
Sodium	1235 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Reheat at 180°C / 356°F for 5 minutes until crisp and hot, and avoid microwaving because the bread softens.

Ingredient substitutions

White bread

White sandwich bread: Use soft slices that press together easily around the cheese.

Fresh mozzarella

Drained fresh mozzarella: Drain very well so the sandwich fries crisp instead of steaming.

Egg

Beaten egg: Beat until the white and yolk are fully combined for an even coating.

Flour

Plain flour: Use a light dusting to help the egg cling to the bread.

Frying oil

Olive oil: Use a mild olive oil and keep the heat steady for a clean fry.

Salt

Fine salt: Fine salt dissolves evenly in the egg and seasons the hot crust.