- Combine breadcrumbs, cornmeal and Italian seasoning.
- Coat cheese in flour, then egg, then breadcrumbs. Place on baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
- Warm sauce slightly over low heat.
- Heat 1/4 cup oil in large skillet over high heat. Working in batches, fry cheese until brown, about 2 minutes per side.
- Transfer fried cheese to plates. Spoon warm sauce over cheese. Sprinkle generously with capers and parsley.