Cut slices of mozzarella 1/4 inch thick, 4 inches long and 2 inches wide. Dust with flour, dip into beaten egg and coat with bread crumbs. Dip a second time in egg and bread crumbs. You may prepare to this stage several hours ahead and refrigerate until ready to fry.

Fry in hot oil, turning once. Drain on paper towels. Serve at once. Serve plain or with sauce Italienne.

2 tbsp. unsalted butter
2 lg. tomatoes, peeled
1 tbsp. tomato paste
Pinch nutmeg
1/4 med. onion, minced
1 tsp. sugar
Salt & pepper

Saute onion in butter and cook until tender, but not brown. Cut tomatoes in half and discard seeds and juice. Dice tomato pulp and add to onions. Stir well. Add tomato paste for color and stir until well blended. Add sugar and nutmeg. Serve over fried mozzarella.