Chef Scott Conant’s Mozzarella in Carozza with Cherry Tomato Sauce

Coat the mozzarella: Slice the mozzarella into 1/2-inch thick pieces; if using boccatini you can just cut them in half. Put the breadcrumbs and flour on two separate plates. Crack the egg into a bowl and lightly beat it. Dip the mozzarella slices first in the flour, then the eggs and finally into the breadcrumbs, making sure they are evenly coated. Place each coated piece on the baking sheet and fry right away or chill for up to 2 hours and up to 24 hours.

Fry the cheese: In a large sauté pan, heat enough olive oil so that it will come almost halfway up the sides of the mozzarella over medium-high heat. When the oil is hot enough to make a few breadcrumbs dropped into the pan sizzle, add the breaded mozzarella to the pan and fry on one side until golden, about two minutes. (You’ll likely need to do this in two batches.) Turn the mozzarella over and cook until golden on the other side, another two minutes. Season with kosher salt.

To serve: Top with some warm Cherry Tomato Sauce and some lightly dressed greens on the side, if you like.

Heat the olive oil in a medium sauté pan on medium heat. Add the shallot and cook until tender, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they are just soft, 5 to 10 minutes. Add a little chicken broth to help create a more sauce-like texture. Add the basil, oregano, and red pepper flakes and season with a little salt. If using right away, reduce to a simmer and keep warm. Otherwise, you can refrigerate the tomatoes and reheat them when you’re ready to serve them.