In Italy Mozzarella in Carrozza, also called Spiedino alla Romana, is prepared differently depending on the region it comes from. The variation of this dish is found in the preparation of the sauce. Here is one of my favorite ways to prepare it:
8 thin slices of French or Italian bread
8 slices of fresh mozzarella cheese cut 1/2 inch thick and about the same size as the slices of bread
1/2 cup of milk
1 cup of all-purpose flour
3 eggs, beaten
2 cups of breadcrumbs
1 cup of vegetable oil (for deep-frying)
For The Sauce
8 plum tomatoes, diced
2 tbsp of nonpareil capers
3 garlic cloves, chopped fine
1 tbsp butter
1/2 cup of chicken stock
6 pitted green olives, sliced
6 pitted black olives, sliced
Salt & pepper to taste
Place the mozzarella cheese in between two slices of bread, making a sandwich. Sprinkle the undersides of the bread with a little milk, dust the bread with flour. Dip in beaten eggs and then in breadcrumbs, pressing the bread down firmly around the edges so that it will adhere and set aside.
Sautee the garlic in the butter; add the diced tomatoes and cook for three minutes over medium heat. Add the capers, chicken stock and sliced pitted olives, and continue cooking for another 5 minutes. Season with salt and pepper to taste.
In a separate pan, heat the oil to 375°. Fry the breaded mozzarella to a golden brown on each side (turning once). Place the remaining four pieces of the fresh mozzarella on top of the breaded sandwiches, baking until the cheese slightly melts. Place in a serving platter, cover with sauce and serve immediately.