Set up a dredging station by placing the flour and seasonings in one bowl, the eggs and milk in a second bowl, and the breadcrumbs in a third bowl.

Dip each slice of mozzarella first into the seasoned flour, then into the egg mixture, and finally into the breadcrumbs, pressing gently to help the coating adhere.

Place the breaded mozzarella onto a parchment-lined baking sheet.

Repeat until all slices are coated.

Transfer the baking sheet to the freezer and chill for at least 1 hour.

When ready to cook, add enough oil to a skillet or griddle to fully coat the surface.

Heat over medium-high heat until hot.

Fry the mozzarella in batches, cooking for about 6 minutes per side, or until golden brown and crispy.

Remove and drain briefly on paper towels.

Serve hot with marinara sauce for dipping.