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1
Preheat oven to lowest setting.
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2
Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish.
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3
Beat until well mixed and set aside.
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4
Place flour in another shallow pan and set aside.
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5
Trim crusts off bread slices.
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6
Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices.
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7
Imagine the stack divided into 4 equal quadrants.
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8
Stick a sturdy skewer right through the center of each one of the quadrants.
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9
Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese.
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10
Pour enough oil into a heavy pan to reach 1 1/2 inches deep.
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11
Bring oil up to 350 degrees.
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12
Line a baking sheet with several layers of paper towels.
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13
Dredge each skewered sandwich in the flour, to coat lightly.
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14
Dip each skewer sandwich in the egg mixture and allow to drain briefly.
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15
Don't soak the bread till it's soggy, just lightly coat.
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16
Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side.
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17
Repeat as necessary until all skewers are cooked.
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18
Set all aside on paper towels to drain.
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19
SAUCE:
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20
Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden.
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21
DO NOT OVERCOOK the garlic as it will become bitter.
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22
Stir anchovies into oil until they dissolve.
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23
Add capers and cook until they begin to sizzle.
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24
Add lemon juice and white wine.
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25
Bring all to a vigorous boil and add the stock.
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26
Boil until thickened slightly, about 3 minutes.
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27
Stir in the parsley and remove from heat.
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28
Plate the sandwiches, 2 to a plate.
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29
Remove the skewers if desired.
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30
Serve the sauce in bowls on the side or poured around the sandwiches on the plate.
