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1
Slice the mozzarella into 1-centimeters (1/3-inch) slices and let them drain in a colander while you prepare the rest of the ingredients.
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2
Cut the bread slices in half so that you have 8 slices of bread. If the bread you are using is an irregular shape (such as a flat country loaf), try to cut the bread into square-ish shapes roughly fitting the size of the mozzarella slices (trying not to create too much wastage of the bread as you shape it).
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3
In a wide, shallow bowl, place the flour. In a separate wide, shallow bowl, crack the egg and beat it lightly with a fork. Add the milk, a pinch of salt, and some pepper.
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4
Pat the mozzarella slices on paper towel to dry them out a little and sandwich them between the bread slices, being careful that the mozzarella slice does not go to right to the edge of each sandwich (leave about 1/4-inch border).
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5
First dip each edge of the sandwich into the flour, then dip those edges into the egg mixture. Then dip again the flour, this time covering the entire sandwich well. Then dip into the egg mixture to cover well. Set aside on a plate and continue until the sandwiches are all ready.
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6
Choose a pan, such as a deep skillet or frying pan, where you can fit 2 to 3 sandwiches at a time. Heat enough oil so that the sandwiches will be mostly covered while frying (about 1 to 1 1/2 inches deep). Test the heat of the oil with some of the extra bread-a cube of bread dropped into the oil should have little bubbles immediately surrounding it and turn golden in about 15 seconds.
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7
Place 2 or 3 sandwiches into the hot oil and fry until golden brown, then flip them over carefully and fry the other side until golden brown. Drain on a paper towel for a moment, season with more salt if desired, and serve immediately, sliced in half diagonally. (Be careful not to burn your mouth on hot melted cheese!)
