Pancarré alla parmigiana is a tasty and irresistible preparation, an original and quick version of the classic mozzarella in carrozza. In our recipe, the slices of bread are dipped in a mixture of milk and eggs, stuffed in layers with scamorza and cooked ham, and finally cooked until they become golden, crispy and irresistibly stringy. A dish that will complete any lunch or dinner, even after those who arrive late from the office, and that will please both adults and children. Just add a side dish of seasonal vegetables and in a short time you have a unique meal that is not only satisfying, but also balanced and substantial. You can also serve it as a savory pie during a buffet or at a birthday party: success is more than guaranteed. Here’s how to make bread alla parmigiana without hesitation.
How to make parmesan bread
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Cut the scamorza into cubes 1.
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Break the eggs into a bowl and add the milk (2).
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Mix the mixture with a hand whisk (3).
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Grease a baking pan of about 18×28 cm with a drizzle of oil (4).
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Quickly moisten the slices of bread one by one.
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Truly mouthwatering! My better half served himself another portion, hardly leaving any behind. I’ll be making this one again soon
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