Ingredients:

Flour
400 gr of mozzarella
16 slices of sandwich bread or pancarrè
A pinch of salt
100 ml of milk
Extra virgin olive oil
Pepper

Preparation:

Take the slices of bread or pancarrè cutting the dark edges (1). Cut the mozzarella into slices not too thin (up to 1 cm) and place them on 8 slices of bread (2), preventing they escape from the edges, then cover with the other remaining 8 slices (3), and press.

Cut diagonally (4) the sandwich of bread and mozzarella, obtaining from each of these two triangles (5). Put the flour on a plate and beat the 3 eggs into a bowl with milk, salt and ground pepper (6).

Pass the triangles in the flour (7), paying particular attention to cover well also the side edges, and then generously in the egg mixture (8-9). Repeat the process until the ingredients finish.

Heat oil in a pan (or turn a fryer), and when it is hot, dip the sandwiches (10), making them brown evenly on both sides (11). When they are ready, put them to drain on paper towels (12) and then serve them still warm, salted on surface.

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