Mozzarella Schnitzel
Mozzarella schnitzel is an oozy situation, taking on similarities to our favorite schnitzel recipes: flat and crispy, golden bread crumb crust, and a creamy mustard sauce with a lemon wedge alongside. This form of schnitzel tops off the others in the category that we love so much, like Associate Video Producer Justin Sullivan's chicken schnitzel, pork schnitzel, and Assistant Food Editor Taylor Ann Spencer's cabbage schnitzel. Here are a few things to keep in mind while you prepare this cheesy delight: Double crust locks in the ooze: Double crust anything sounds like crispiness to the max. Creating one is essential...
Mozzarella schnitzel is an oozy situation, taking on similarities to our favorite schnitzel recipes: flat and crispy, golden bread crumb crust, and a creamy mustard sauce with a lemon wedge alongside. This form of schnitzel tops off the others in the category that we love so much, like Associate Video Producer Justin Sullivan’s chicken schnitzel, pork schnitzel, and Assistant Food Editor Taylor Ann Spencer’s cabbage schnitzel. Here are a few things to keep in mind while you prepare this cheesy delight:
Double crust locks in the ooze:
Double crust anything sounds like crispiness to the max. Creating one is essential for texture since the only thing you get beneath the bread crumbs is soft cheese. It’s also a great way to lock in the cheese while frying. The exterior coating will harden, creating a thick layer and shelter for the internal cheese to steam and do its thing.
Ingredients
Mozzarella
- 1 c.(120 g.) all-purpose flour
- 2large eggs
- 2 c.(150 g.) panko
- 1 tsp.kosher salt
- 1 lb.part-skim mozzarella
Sauce & Assembly
- 2 Tbsp.unsalted butter
- 1clove garlic, finely chopped
- 1 Tbsp.finely chopped shallots
- 1 Tbsp.all-purpose flour
- 1 c.(or more) heavy cream
- 1 Tbsp.spicy brown mustard
- 4 c.vegetable oil
- kosher salt
- 1 Tbsp.chopped fresh parsley (optional)
- Lemon wedges, for serving
Directions
Mozzarella
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- Step 1Place flour in a medium shallow bowl. In another medium shallow bowl, whisk eggs to blend. In a third medium shallow bowl, season panko with salt.
- Step 2Cut mozzarella into 4 (1/4″- to 1/2″-thick) slices. Dredge in flour, shaking off excess. Dip into egg, allowing excess to drip off. Coat in panko. Repeat with a second coating of egg and panko, pressing panko to adhere. Arrange slices on a parchment-lined baking sheet and freeze at least 30 minutes or up to 24 hours.
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Sauce & Assembly
- Step 1Meanwhile, in a small pot over medium-low heat, melt butter. Cook garlic and shallots, stirring, until fragrant, about 1 minute. Add flour and cook, stirring, until bubbling, about 2 minutes. Add cream and increase heat to medium, stirring just until thickened. Stir in mustard, then remove from heat. If sauce is too thick, add more cream 1 tablespoon at a time until desired consistency is reached.
- Step 2In a large, heavy, heatproof skillet fitted with a deep-fry thermometer, heat oil over medium-high heat until thermometer registers 350°. Working 2 pieces at a time and keeping remaining pieces in freezer, gently fry mozzarella, turning occasionally, until golden brown, crispy, and only slightly oozy around the corners, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt. Repeat with remaining mozzarella.
- Step 3Divide mozzarella schnitzel among plates. Top with parsley (if using). Serve with sauce and lemon wedges alongside.
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