Mozzarella in Carrozza

Instructions

1. Prepare the mozzarella
   Slice the mozzarella into 4 even pieces about 1/2 inch thick. Pat them dry thoroughly with paper towels to remove excess moisture. This prevents the sandwich from becoming soggy during frying.
2. Assemble the sandwiches
   Place a slice of mozzarella between two pieces of crustless bread, making sure the cheese doesn't extend beyond the edges of the bread. Press the edges firmly to seal. Repeat with remaining bread and cheese to make 4 sandwiches.
3. Prepare the coating
   Set up a breading station with three shallow dishes. In the first, place the flour seasoned with a pinch of salt and pepper. In the second, whisk together eggs and milk. In the third, combine breadcrumbs with dried oregano, salt, and pepper.
4. Coat the sandwiches
   Dredge each sandwich first in the flour mixture, shaking off excess. Then dip in the egg mixture, allowing excess to drip off. Finally, coat thoroughly with the seasoned breadcrumbs, pressing gently to adhere. Place on a plate and refrigerate for 15 minutes to help the coating set.
5. Heat the oil
   In a large, heavy-bottomed skillet or pan, heat vegetable oil to 350°F (175°C). The oil should be about 1/2 inch deep. Test with a small piece of bread - it should sizzle immediately but not burn.
6. Fry the sandwiches
   Carefully place the breaded sandwiches in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy, and the cheese inside has melted.
7. Drain and season
   Remove the fried sandwiches with a slotted spoon and place on paper towels to drain excess oil. While still hot, sprinkle with a pinch of salt if desired.
8. Serve immediately
   Cut each sandwich diagonally and arrange on a serving plate. Garnish with torn basil leaves and serve with warm marinara sauce for dipping. Enjoy while hot and the cheese is still melted and stretchy.