Here is one of Virginia‘s favourite dishes (she’s my thirteen years old daughter); however it’s loved from everyone. This is not just a diet dish, but the taste is very delicious and it’ll replace your guilts. Has its origins in Lazio (the italian region with Rome, Viterbo, etc.) where you can often find it on the tables.
3 mozzarella fiordilatte
8 slices of bread thinly sliced (or, if it is more convenient, 8 slices of bread for toasts)
Beat the eggs in a bowl and add a pinch of salt, set aside.
Pour a little flour on a tray, set aside.
Cut the mozzarella into quite high slices (about 1cm) and salt them a bit.
Put the mozzarella slices (about 3) between 2 breads slices; be careful mozzarella do not overflow and cut off the excess.
Warm up enough peanut oil in a frying pan; the oil must be high about one cm.
Pass both sides of this “sandwich” in the flour.
Then switch it in the beaten eggs, quickly (max 3 seconds per side) and transfer it to the pan with the hot oil. Continue for the other sandwiches.
Wait about a minute and then carefully turn over the sandwiches until golden.
Remove from the pan with a slotted spoon to drain and dry it on sheets of blotting paper.