1) Bring the milk in a copper cauldron or thick-bottomed saucepan. Add salt, pour in the flour and mix quickly with a whisk to avoid lumps. When the flour has been completely absorbed, replace the whisk with the special polenta stick or a sturdy wooden spoon and, continuing to stir, cook for at least 50-60 minutes over medium heat.

2) Transfer the polenta in a rectangular pan with low sides, lightly oiled, roll it out to a thickness of about one cm and let it cool. Cut the fiordilatte into slices, arrange it on kitchen paper and let it dry well until ready to use, replacing the paper when necessary.

3) Obtain 8 rectangles of about 6×8 cm from the polenta, fill them two by two with milk cream and gently press them to compact them, then pass them in flour, then in the eggs beaten with salt and pepper and finally in the breadcrumbs and fry them in a pan with hot oil until golden. Drain the mozzarella in carrozza with a slotted spoon, place them on kitchen paper, in order to remove the excess grease, salt them lightly and serve hot.