1. In a medium bowl, beat the eggs until well combined. Season with salt and pepper and set aside.
2. In another medium bowl stir together panko breadcrumbs, pecorino, lemon zest and garlic powder. Set aside.
3. Spread the butter on one side of each of the slices of bread. Top half of the slices of buttered bread with 3 slices of mozzarella cheese. Close the sandwich so the buttered sides hold the mozzarella in place. Press down gently to adhere the cheese to the bread then carefully trim the crusts off the bread.
4. Working one at a time, add the sandwich to the beaten egg mixture, coating it on both sides and letting the excess egg drip back into the bowl before transferring the sandwich to the panko mixture, making sure the entire sandwich is evenly coated we with breadcrumbs. Transfer to a plate and repeat the process with the remaining sandwich. Refrigerate sandwiches for 20 minutes, this will help the sandwich stay intact while frying.
5. Heat a large pan over a medium heat with enough oil to reach 1/4" up the sides of the pan. Working one at a time, fry the sandwiches until golden brown in both sides, about 2-3 minutes on each side. Transfer sandwiches to a tray set with paper towels to rest for 2 minutes before cutting and serving with Tomato & Sriracha Jam.
