Drain mozzarella and cut into six slices each. Cut the anchovies, dried tomatoes and olives with a kitchen knife, mix and spread evenly on the twelve mozzarella slices. Mix the eggs with the milk, salt and pepper. Make a breadcrumb coating with grated Parmesan cheese, flour and breadcrumbs.
Then spread the mozzarella slices evenly on twelve slices of bread. Place a basil leaf on each slice, a little black pepper, the remaining slices of bread on top and press the edges firmly. Then pour the egg milk over all the slices, turn them once, let them soak and then carefully coat them with breadcrumbs. Be sure to press the edges repeatedly.
Fry the rolls in hot clarified butter until golden brown on both sides, degrease on a kitchen towel and serve quickly with the salad.