1. Cut the mozzarella into slices about 1 cm thick and drain on kitchen paper for at least 30 minutes to dry out (otherwise it leaks during frying).
2. Cut the crusts off the bread.
3. Place mozzarella on four slices of bread, leaving about 1 cm free around the edges, season lightly with salt and cover with the other four slices; press the edges firmly together with your fingers.
4. On a plate, beat the eggs with the milk and a pinch of salt; dip the sandwiches first in flour, then for a few seconds in the egg (edges too), and finally coat them in breadcrumbs.
5. Heat the oil about 2 cm deep in a frying pan (170 °C) and fry the sandwiches for 2-3 minutes per side until golden.
6. Drain on kitchen paper, cut into triangles and serve immediately, piping hot, while the mozzarella is stringy.
Tip: A Neapolitan street food; you can add an anchovy fillet next to the mozzarella, and the breadcrumbs are optional - the egg coating alone also fries a lovely golden colour.
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