Mini Mozzarella in Carrozza with Marinara

Ingredients

1 loaf of brioche or white bread, unsliced
2 - 4 oz Kirkland Signature Low Moisture Part Skim Mozzarella Cheese, cut into small cubes (about 1 cm x 1 cm
3 Kirkland Signature eggs
Salt and pepper
1 ½ cups Kooshy Italiano panko breadcrumbs
½ cup grated Kirkland Signature Pecorino Romano Cheese, more for serving (or Parmesan)
Zest of ½ lemon
Neutral oil
2 tbsp parsley, finely chopped
1 cup Kirkland Signature Organic Marinara Sauce, warmed for serving

Directions

Cut the brioche into thick slices, about 1 ½ inches wide. Trim the crust off each slice, then cut the slice into cubes. You should be able to get 4 cubes out of each slice, 16-20 cubes for one loaf.
Using a small knife, cut a slit into the center, but try not to pierce the other 3 sides. Use your fingers to carefully open up the middle, and press a cheese cube in the center. Press the cube lightly to ensure the cheese is lodged well in the center. Continue with the rest of the cubes.
Prepare your dredging station: in a medium bowl, whisk together the eggs with a large pinch of salt and pepper. Set aside. In a shallow bowl or dish, mix the panko breadcrumbs, pecorino romano, and lemon zest together.
Working one cube at a time, dredge the cube in the egg wash until completely covered, then move it to the panko breadcrumbs. Press the breadcrumb mixture around the cubes, then move it to a plate.
Continue with the rest of the cheese cubes, then place in the fridge for 10 - 15 minutes.
While the cubes are in the fridge, pour the neutral oil into your frying pot about 2 inches in height and heat over medium-high, until it reaches around 350F. Prepare a baking tray with a wire rack.
Place the bread cubes in the oil, being careful not to overcrowd. Move them around every so often, until the cubes are a golden brown, then move them to the wire rack to drain excess oil. Continue frying in batches until all the breads are fried.
Place the mozzarella in carrozza cubes on the serving dish and grate more pecorino on top and sprinkle on chopped parsley.
Heat the marinara sauce in a small saucepan until bubbling, then pour into a small bowl to serve alongside the mozzarella in carrozza. Serve immediately while still hot.