Thinly sliced crusty Italian bread
Thinly sliced mozzarella cheese
Grated Locatelli Romano or Parmigiano cheese
Salt & pepper
Break eggs into blender. Add salt & pepper, grated cheese & parsley, Blend well. Slowly add breadcrumbs while continuing to beat until it is consistency of a loose batter. (You can actually do this the old fashioned way – by hand – if you don’t have a blender.) In ¼“ of oil in frying pan, pour 2” circles of batter one at a time. As bottom forms roll with 2 forks and move to side of pan starting next roll. Drain on paper towels. I like them like this – nice and crispy and plain - but the real recipe calls for you to lay them in a pan and bake in oven at 350 covered with marinara sauce & cheese; I think they get too soggy this way.