Ingredients for 4 people:

8 slices of large toast bread (about 12×12 cm);
250 g of mozzarella fiordilatte;
4 tablespoons full of GIA Sun Dried Tomato Paste;
70 g of milk;
20 g of grated Parmesan cheese;
2 eggs;
Salt;
Pepper;
150 g of breadcrumbs;
3 tablespoons of extra virgin olive oil

Procedure

Cut the mozzarella into slices about half a centimeter thick a little earlier and let it dry well between several sheets of kitchen paper. Spread the oil on the slices of bread, spread the GIA Sund Dried Tomato Paste on one side of the slices of bread, divide the mozzarella on 4 slices, salt lightly, pepper to taste and close with the remaining slices of bread.
Beat the eggs well with the milk, grated Parmesan cheese, a pinch of salt and pepper in a holster, pass the sandwiches gently, making sure to wet them evenly, but without soaking them too much.
Now pass the sandwiches in the breadcrumbs, pressing with your hands so that they are stuffed well, always paying special attention to seal the edges well. Cut in two diagonally, obtaining triangular sandwiches that you will press well to seal them, especially along the edges.
Fry the sandwiches and when golden, serve hot.