FRIED MOZZARELLA
Source: The Talisman Italian Cookbook: Italy's bestselling cookbook adapted for American kitchens by Ada Boni
Servings: 4

3/4 pound mozzarella
1/2 cup flour
2 eggs, lightly beaten with 1/4 teaspoon salt
1 cup bread crumbs
1 cup olive oil

Cut mozzarella into 4-inch squares, 2 inches thick. Roll in flour, dip into egg, roll in bread crumbs, again into egg and again in bread crumbs.

Fry in hot oil just long enough for the bread crumbs to turn golden in color. Serve immediately.