- Begin by slicing your mozzarella balls in half and setting them to drain in a strainer; if you have time, for 2 hours. Otherwise, if you have one of those centrifuges one uses to drain salad, give the pieces a quick spin, turn them, and spin them again.
- In either case, dredge the slices in the beaten egg, and again in the breadcrumbs, put them on a cookie sheet lined with wax paper, and chill them in the freezer for a half hour.
- Fry the mozzarella disks for about a minute in hot oil.
- Arrange them on a serving dish, salt them well, and serve them at once with a tossed salad, crusty bread, and a brisk white wine.