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Mozzarella in carrozza with herb crust

4 eggs

1 cup milk

1/2 teaspoon seasoned salt

1 tablespoon minced fresh Italian parsley

2 tablespoons minced fresh oregano

1 tablespoon minced fresh basil

1 teaspoon minced fresh rosemary

8 ounces fresh mozzarella

8 slices sandwich bread, crusts removed

4 tablespoons extra-virgin olive oil

4 tablespoons vegetable oil

For serving: mango chutney

Yield: serves 4

1. Place eggs in glass pie pan or low-sided bowl. Whisk until well beaten. Add milk, salt, parsley, chives, oregano, basil and rosemary; whisk to combine. Set aside.

2. Cut cheese into 8 slices about 1/4-inch thick. Cut slices in half crosswise. Cut slices of bread in half so that you have 16 rectangular pieces. Place 8 slices of bread on flat surface and distribute cheese slices on top. Cover with remaining 8 slices of bread. Using your fingers, pinch edges of bread closed to contain the cheese.

3. Place oils in medium skillet and place on medium heat. Heat oil to about 350 degrees. When oil is hot, but not smoking, one by one, dip sandwiches into egg batter and coat them on both sides as well as edges; then place the little sandwiches in oil. Cook on one side, then the other until golden brown. Do not crowd pan. You may need to cook several batches. Drain briefly on paper towels. Serve immediately. Pass chutney for optional garnish.

Nutrition per serving: Calories 373 (53 percent from fat), protein 11.1 g, carbohydrates 31.9 g, fat 22.1 g (saturated 4.7 g), cholesterol 101 mg, sodium 891 mg, fiber 0.8 g.