Mozzarella en Carrozza Recipe

Key Ingredients in Mozzarella en Carrozza 

• Mozzarella – I use part-skim, also called low-moisture mozzarella in this recipe. Fresh mozzarella has a higher water content and it becomes runny rather than gooey as it melts. If you can’t find deli-sliced mozzarella choose a block of part-skim mozzarella and cut it into ⅛”-thick slices.
• Bread – White bread works best for this recipe. The size of white sandwich bread is perfect for this appetizer while the airy texture works to soak up the egg mixture so the panko sticks well. If you use thick slices of bread it will take much longer for the cheese to melt on the inside while the outside browns too quickly. 
• Butter – The butter helps to hold the sandwich together before frying. 
• Panko breadcrumbs – Panko, or Japanese breadcrumbs, are light and airy. They absorb less oil than Italian breadcrumbs which makes for a crisp, crunchy texture. 
• Lemon zest – The lemon zest is the grated outer skin from the lemon. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
• Garlic powder – Ground and dried garlic powder has a much more mellow taste and aroma than fresh garlic. 
• Eggs – The bread is coated in a simple egg batter. The eggs should be whisked until they are smooth and fall like ribbons from the whisk. 
• Pecorino Romano – The pecorino romano adds additional flavor to the sandwich and melts into the outer coating. 
• Vegetable oil – I fry the sandwich in vegetable oil rather than olive oil because it has a higher smoke point and neutral flavor. 
• Marinara – Use my homemade recipe here or warm a store-bought sauce in a pinch. 

A full ingredient list with exact amounts can be found in the recipe card below.

Substitutions/  Other Ways To Prepare Mozzarella En Carrozza

• Fresh mozzarella: While I prefer using part-skim cheese because the low-moisture, dry, rubbery texture melts better though fresh mozzarella has a softer, more buttery texture. It doesn’t melt as well but the flavor is great so you can always give it a try in this recipe! It also doesn’t last as long in the fridge. Low-moisture cheese can be kept for much longer making it for an easily accessible snack. 
• Sandwich bread: This is the way that I make mozzarella en carrozza. The sandwich bread requires no forethought and white sandwich bread is a great size for this recipe. It’s slightly smaller than other bread. 
• Stale bread: As mentioned before this recipe was originally created to make use of stale bread. When you use stale bread it absorbs the egg mixture, softening the bread and crisps up well when it fries.
• Italian bread crumbs: Italian bread crumbs can be used in the place of panko bread crumbs in this recipe. I prefer using panko because it absorbs less oil and gives the recipe a light and airy crunch. If you use this then I’d recommend first coating the bread in flour before the egg mixture so it gets crispier. 

How to Make Mozzarella En Carrozza (Step-by-Step)

Serving Suggestions for Mozzarella en Carrozza

• With Marinara Sauce: Serve warm with a side of marinara or tomato sauce for dipping.
• As an Appetizer: Cut into smaller triangles or squares and serve as a shareable party starter.
• Paired with Salad: Balance the richness with a simple arugula or mixed greens salad dressed in lemon vinaigrette.
• Italian-Inspired Platter: Add prosciutto, olives, roasted peppers, and mozzarella en carrozza for a rustic antipasto spread.
• Comfort Food Meal: Pair with a warm bowl of minestrone soup or tomato bisque for a cozy, filling lunch or dinner.