Steps

1. Thoroughly drain the mozzarella cheese and slice it into rounds approximately 1cm thick.
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2. Wrap the sliced mozzarella cheese in paper towels and meticulously blot away excess moisture. (Key Tip!) Mozzarella cheese contains a lot of moisture, so ensuring it's well-drained prevents it from becoming watery when fried.
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3. On a slice of bread, layer the mozzarella cheese, anchovy fillets, and basil as desired.
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4. Crack 2 eggs into a bowl and whisk them with 50cc of milk until well combined.
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5. Sprinkle salt and pepper to taste over the ingredients on the bread.
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6. Brush a small amount of the beaten egg mixture onto the edges of another slice of bread. Place this slice on top of the filled bread and gently press down to create a flat sandwich.
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7. Coat the entire surface and sides of the bread with all-purpose flour, shaking off any excess.
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8. Dip the coated bread thoroughly into the beaten egg mixture, allowing any excess to drip off.
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9. Generously coat the entire sandwich with breadcrumbs.
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10. (Key Tip!) Removing the crusts from the bread helps the coating adhere better and prevents the filling from oozing out during frying.
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11. Optionally, you can cut the bread slices in half to make smaller portions following the same procedure.
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12. Heat the frying oil to 170℃ (338°F). Carefully add the coated bread slices and maintain a medium-low heat.
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13. Once one side is golden brown, flip the sandwich, being careful not to let the mozzarella cheese escape. Fry slowly until both sides are golden brown.
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14. When it reaches a nice golden color, remove from the oil and place on a wire rack to drain.
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15. Lightly press with paper towels to absorb any excess oil.
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16. Cut into desired portions and arrange on a plate.
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17. (Key Tip!) To prevent the cheese from melting out, the Italian way is to fry slowly in a moderate amount of oil.
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