Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
1321
Calories
66g
Protein
57g
Fat
130g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves, chopped
- 4 anchovy fillets
- 3 tablespoons drained tiny capers
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 3 tablespoons lemon juice
- 8 slices firm white bread, crusts removed
- 12 ounces fresh mozzarella, thinly sliced
- All-purpose flour, for dredging
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil, for frying
- 1 tablespoon chopped fresh Italian parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes