Tag Archives: panko bread crumbs

Mozzarella in Carrozza

Leave it to those crazy Italians to take a grilled cheese sandwich and batter it up then deep fry it. Mozzarella in Carrozza (Mozzarella in a carriage) is like a gangsta’ grilled cheese mozzarella stick hybrid sorta thing. You’ve probably seen it on an Italian restaurant menu and you may have even ordered it or its cousin Spiedini di Mozzarella. So…since I’m all about bringing the restaurant experience home…I decided to throw this recipe up so you can do the same…

You feel me?!

Prep time: ~10mins
Cook time: ~10mins

Get yourself:

  • 8 Slices sandwich bread or Italian bread sliced at least 1/4″ thick with crusts trimmed off
  • 4 Eggs
  • 1T Parsley
  • 4T Pecorino-Romano
  • Cracked black pepper
  • 4 Slices block mozzarella sliced thick and about the size of the bread
  • 2 Fresh mozzarella balls
  • 1.5C Plain Panko breadcrumbs
  • .5C Seasoned bread crumb (I use 4C)
  • 1C AP Flour
  • Pinch of salt
  • Enough vegetable oil for frying
  • Deep fryer or heavy bottomed pot for frying
  • Tongs
  • Plate lined with paper towels
  • Candy thermometer if you’re not using a deep fryer

Printable Recipe

Ready for this?!

Get the fryer going @ 350F

If you don’t have one…definitely worth the investment..

I’m just throwin’ it out there…

Combine eggs, parsley, grated cheese, salt and pepper in a large bowl

Beat it up

Should be fluffy with no visible unbroken egg whites

Combine your crumbs

My assembly line

Ford would be proud

Slice up the block and fresh mozz

You can use either or, but I like the combo

Make a cheese sandwich

Block mozzarella goes down first followed by the fresh mozz

Ready to get dunked

Dredge all sides in flour

Tap lightly to get rid of excess flour

Then hit it with the egg and pack on the crumbs

Set aside and repeat with the rest of sandwiches

Drop it in the oil…

That’s a beautiful site…

Dry on a plate lined with paper towels

It’s like the most awesome mozzarella stick ever…

Look at that…

Break into that crust like a molten lava cake…

Let the cheese ooze out…

Dip in a little fresh marinara sauce…

Stare at the other 3 sandwiches fresh out the fryer and debate eating them…

…all

Mangia!!

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Chicken Renee

Here’s a slick twist on chicken cutlets that a relative came up with. Instead of an egg batter and deep fry, these beauties are quickly dipped in good quality extra virgin olive oil and coated in a bread crumb mix infused with Pecorino Romano cheese, Panko crumbs, seasoned bread crumbs, and fresh parsley. The flavor is incredible and since they’re dipped in panko and grilled they have a nice crunchy crust. Clean the leaves off the outdoor grill and start ‘er up because spring is here and it’s time to grill my peoples.

Prep time: ~15mins
Cook time: ~15mins
Serves 4

Get yourself:

  • 8-10 Chicken cutlets
  • 1.5C Grated Pecorino Romano cheese
  • 1C Bread crumbs (I use Seasoned 4C Brand)
  • 1C Panko crumbs (Seasoned 4C Brand)
  • .5C Extra virgin olive oil
  • 2T Fresh parsley, chopped
  • 2t Garlic powder
  • 1t Dry mustard
  • 1t Dry oregano
  • 1/2t Cayenne pepper powder (not flakes)
  • 1t Black pepper

Printable Recipe

Mix all of your dry ingredients together + fresh parsley in a shallow dish

Set aside

Pour the oil into a separate shallow dish

Set aside

Grab yo chicken and dry the hell out of it with paper towels so oil adheres

Here’s the deal…

Cutlet-Dip in oil-Dip in crumbs-Dip in oil-Dip in crumbs-Shake-Grill-Eat

Quick dip the cutlet and let excess oil drip off

Hit with some of that crumb mix

Quick dip in oil again

Hit with more crumbs

You can pack the crumb on with your hands and just hold up and gently shake…

…so excess falls off

There they is…breaded and ready for the heat…

Word to the wise…

Spray the $#%@ out of the grill with Pam

Preheat grill on high and before you drop chicken on…

reduce to medium-low

More words to the wise…

Watch the cutlets because a little oil might drip and cause flare ups

Grill for ~5 mins per side

Last set of words for the wise…

Be gentle with cutlets…I like to transfer the cutlet to a spatula and…

…gently push the cutlet onto the grill grates using tongs…

Don’t play shuffle board with the cutlets or breading will fall apart…

…nice ‘n easy…

Oh damn, look at those grill marks!

Ahhh….this crust is bangin’

Cheesy, crunchy, savory…

Fresh and fruitiness of the evoo…

Moist and tender chicken…

That’s what’s up!

Serve with a side of panko roasted asparagus…

This is going on your recipe rotation…

Enjoy!!