Mozzarella in Carrozza
A mozzarella sandwich dipped in egg and fried like French toast — Naples' golden carriage.
Ingredients
- 4 slices Bread
- 200 g Mozzarella
- 2 Egg
- 50 ml Milk
- 3 tbsp Flour
- 4 tbsp Neutral oil
- ½ tsp Salt
- 2 Anchovy fillets (optional)
Method
- Slice the mozzarella thick and pat the slices dry with paper towel.
- Lay the mozzarella between the bread slices and press the edges firmly to seal each sandwich.
- Tuck an anchovy fillet inside each sandwich for a salty hit. (optional)
- Beat the eggs with the milk and salt in a shallow dish.
- Spread the flour on a plate.
- Dust each sandwich all over in the flour, then soak both sides in the beaten egg.
- Heat the oil in a wide skillet over medium-high until it shimmers.
- Shallow-fry the sandwiches until deep gold and the cheese gives, about 3 minutes a side.
- Drain the sandwiches on paper a minute, halve them, and serve while the cheese is still stretching.
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About Mozzarella in Carrozza
Mozzarella in carrozza, literally 'mozzarella in a carriage,' is a Neapolitan street and antipasto classic: a mozzarella sandwich dipped in egg and fried until the bread turns to a golden shell around molten cheese. The name evokes the way the crisp fried bread carries the soft cheese inside like a coach, and the method borrows the logic of French toast, first dusting the sealed sandwich in flour and then soaking it in beaten egg so it fries up puffed and deeply browned. The traditional and quietly essential touch here is a tucked-in anchovy fillet, which melts into the cheese and lends a savoury, salty backbone that keeps the sandwich from being merely bland comfort.
The reward is textural drama: a crackling, custard-edged crust giving way to a stretch of hot, gooey mozzarella, with the anchovy adding a deep umami hit you can taste but not quite place. Patting the mozzarella dry and pressing the edges to seal are the two moves that keep the cheese in and the oil out, so it fries clean and gives that satisfying pull when you bite. It's usually served hot and immediately, as a starter, snack, or light main for two, best eaten straight from the pan while the centre is still molten. Simple and fast at around twenty minutes, it turns a few pantry staples into something that feels indulgent.
Mozzarella in Carrozza: frequently asked questions
How many calories are in Mozzarella in Carrozza?
A serving has about 816 calories — 35.6g protein, 39.2g carbs, 57.3g fat, 1.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 35.6g of protein, roughly 17% of its calories.
Is Mozzarella in Carrozza gluten-free?
As written, no — it contains Bread, Flour. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Is Mozzarella in Carrozza dairy-free?
Not as written — it uses Mozzarella, Milk. Swapping those for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Mozzarella in Carrozza?
The core ingredients are essential, but you can leave out anchovy fillets — they're optional and mainly there for extra flavor or finish.
How many servings does Mozzarella in Carrozza make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.