Cut the bread into 3-inch (8 cm) rounds using a cookie cutter or the rim of a small glass.
2 large bagette
Cut the mozzarella into slices 1/4-inch (5 mm) thick and slightly smaller in diameter than the bread slices.
1 lb mozzarella
Make sandwiches of the bread and cheese and briefly dip each into the milk.
1 cup milk
Season the bread crumbs with salt and pepper.
1 pinch Salt, 1 pinch ground pepper
Dip the sandwiches into the beaten eggs so the breadcrumbs sticks well.
4 large eggs
Seal the edges of the sandwiches by pressing them gently, and coat thoroughly with the bread crumbs, rolling the sandwiches in the bread crumbs like a cartwheel to coat the edges.
1 cup breadcrumbs
Heat the oil to 375F (190C) in a deep fryer or large skillet.
Vegetable oil
Dip the sandwiches in the egg mixture and fry in the hot oil until golden brown on both sides.