1 cup milk
½ teaspoon seasoned salt
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons teaspoon minced fresh chives
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
1 teaspoon minced fresh rosemary
8 ounces Crescenza
8 slices sandwich bread, crusts removed
4 tablespoons extra virgin olive oil
4 tablespoons vegetable oil
½ cup mango chutney
Crack the eggs into a law-sided, flat bowl. Beat with a whisk for a minute until well beaten. Add the milk, salt, parsley, chives, oregano, basil, and rosemary and whisk to combine. Set aside.
Slice the Crescenza into 8 slices each about 1/4-inch thick. Then cut the slices of cheese in half. Cut the slices of bread in half so that you have 16 rectangular pieces of bread. Lay eight slices of bread on a flat surface and distribute the slices of cheese atop the bread. Cover with the remaining eight slices of bread. Using your fingers, pinch the edges of the bread closed to contain the cheese.
Pour the olive oil and vegetable oil into a medium skillet and place over medium head. Heat the oil to about 350 degrees Fahrenheit. When the oil is hot, but not smoking, one by one, dip the sandwiches into the egg batter and coat them on both sides as well as the edges and then place the little sandwiches in the oil. Cook on one side and then other until golden brown. Serve immediately. Pass the chutney in a separate bowl. Serves 4