100 g of shredded mozzarella
100 g of grated prosciutto
1 tablespoon of chopped fresh parsley
8 slices of bread
1/2 cup of milk
2 beaten eggs
Breadcrumbs for coating
Olive oil for brushing
Salt and black pepper to taste
100 g of shredded mozzarella
100 g of grated prosciutto
1 tablespoon of chopped fresh parsley
8 slices of bread
1/2 cup of milk
2 beaten eggs
Breadcrumbs for coating
Olive oil for brushing
Salt and black pepper to taste
Mix the mozzarella and prosciutto together, season with salt, black pepper, and parsley
Set aside. Reserve
Gently soak the bread slices in milk without soaking them too much
Place one-fourth of the mixture reserved earlier on four bread slices, then close with the remaining bread slices
Dip each sandwich in the beaten eggs and then coat in breadcrumbs
Heat a greased griddle or skillet over medium heat, cook the sandwiches for two sides until golden brown
Serve immediately.
