Pan-fried mozzarella in carrozza with tomato salad

Ingredients

For 1 serving

• Sandwich bread3 slices
• Light mozzarella80 g
• Eggs1
• Reduced-fat milk30 ml
• Extra virgin olive oil1 tablespoon
• Tomatoes150 g
• Mixed salad greens60 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Cut the mozzarella into slices about 1 cm thick and blot them well with kitchen paper: if it stays wet, the whey soaks the bread and the cheese leaks out during cooking.
2. Fill the slices of sandwich bread with the mozzarella, closing them into sandwiches, press the edges firmly and cut into triangles.
3. In a shallow dish beat the egg with the milk and a pinch of salt; dip the triangles in the mixture on both sides, letting them soak for a few seconds.
4. Heat two thirds of the extra virgin olive oil in a non-stick pan over medium heat and cook the triangles for 3 minutes per side, until golden and the mozzarella is melting.
5. Meanwhile wash the tomatoes and mixed salad leaves; cut the tomatoes into wedges and dry the leaves well.
6. Dress the tomatoes and salad with oregano, salt and the remaining oil and serve with the hot mozzarella in carrozza.