Mozzarella sandwiches

Cut the mozzarella into eight slices of equal thickness.

Place cheese between two slices of ham and a folded in half.

In a bowl beat the egg and salt it lightly, then dive, one at a time, the mozzarella and prosciutto sandwiches.

Run then in the breadcrumbs, exerting slight pressure with the Palm of your hand so that the batter adhere well.

FRY 75 g of butter in a large frying pan, put the breaded sandwiches and Brown on both sides.

Washed spinach under running water to remove any remaining soil, then put them in a pot and let them boil for about 20 minutes with a little salt and the only remaining water between the leaves from washing.

When they are ready, drain them and put them in a saucepan with the rest of the butter and let them cook for 4-5 minutes.

Spread the vegetables on a serving dish, forming a layer as possible.

Place on bed of spinach and cheese sandwiches and place on each of them an egg fried in oil, clipped on the extent of the sandwich.