Cut the mozzarella cheese into one-inch squares with half-inch thickness. Gently pat off any excess moisture with an absorbent paper. Whisk the eggs lightly and keep aside. Season the flour with salt and freshly crushed peppercorns.
Spread the seasoned flour on one plate and bread crumbs on another plate. Press the cheese slices into the flour, coating them evenly with a thin layer of flour. Shake off any excess.
Dip them into the egg, then roll them in breadcrumbs. Repeat this process one more time. Heat sufficient oil in a kadai or wok to a smoking point and fry the cheese slices until golden brown.
Drain onto an absorbent paper. Serve hot immediately (as mozzarella has a tendency of melting fast) garnished with sprigs of parsley.