4 1/2 in. thick slices French bread, halved diagonally
3 oz. Mozzarella cheese, 1/4 inch slices
1 tbsp. flour
1 c. milk
2 egg yolks
1/2 c. freshly grated Parmesan cheese
2 tbsp. oil
Lemon wedges

Preheat oven to 350 degrees. Top bread with Mozzarella, trimming cheese to fit. Sprinkle flour over cheese. Whisk milk and yolks in a bowl. Dip both sides of 1 cheese covered bread slice into egg mixture, holding cheese in place. Allow excess to drip off. Dredge in Parmesan cheese, coating completely. Repeat with remaining cheese covered bread. Hear oil in heavy, large nonstick skillet over medium high heat. Arrange crostini in skillet in batches, cheese side up. Cook until golden brown, about 1 minute. Turn bread over and cook until other side is golden brown. Transfer to a heavy, large baking sheet, cheese side up. Bake 2 minutes. Transfer to plates. Squeeze lemon wedge on top. Yield: 4 servings.