1 lb. whole or skim milk
Mozzarella, cut into 1/2 inch thick slices
1 c. flour
2 eggs, beaten
1 c. dry bread crumbs
Corn oil
Fresh chopped parsley
Tomato sauce (optional)

Dredge each slice of cheese in flour and shake to remove excess. Dip in egg and then in bread crumbs. Pat with fingers so bread crumbs stick. Add corn oil to a depth of 1/2 inch in large skillet. When hot, add cheese in one layer and fry until golden on both sides, about five minutes. Drain on paper towels or wire rack. Sprinkle with parsley and serve immediately.