Mozzarella Schnitzel is a fun vegetarian twist on traditional fried cheese. It features crispy, panko-breaded low-moisture mozzarella that's golden brown on the outside and gooey on the inside. You simply stack, press, and bread the cheese, then fry it for a quick 2-3 minutes on each side. Serve it with marinara sauce or a fresh salad for a delightful meal. There's so much more to discover about this tasty dish and its variations!
History
Mozzarella Schnitzel traces its roots to the Czech dish smažený sýr, which means "fried cheese" and is a staple in Central European cuisine. This delightful dish has evolved into a popular vegetarian option, especially in restaurants and home kitchens outside its native region.
Traditionally, schnitzel refers to a breaded and fried meat cutlet, but the mozzarella version adds a playful twist. The key ingredient, low-moisture mozzarella, guarantees the cheese maintains its shape and texture during frying, unlike softer fresh mozzarella.
Variations of schnitzel exist globally, showcasing different cheeses and breading techniques that reflect local culinary traditions and ingredient availability. This blend of flavors and cultures makes Mozzarella Schnitzel a beloved dish across many tables.
Recipe
Ingredients:
- 2 to 4 slices of low-moisture mozzarella
- Flour, for dredging
- 1 egg, beaten
- Panko breadcrumbs
- Neutral oil, for frying
Instructions:
Begin by stacking and pressing the slices of low-moisture mozzarella together to form a thicker piece.
Dredge the stacked mozzarella in flour, ensuring it's fully coated, then dip it into the beaten egg, allowing any excess to drip off.
Finally, coat the mozzarella with panko breadcrumbs, pressing gently to adhere.
Heat a generous amount of neutral oil in a skillet over medium-high heat until hot enough to sizzle when a piece of panko is added.
Carefully place the breaded mozzarella schnitzel in the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy.
Once cooked, transfer to a paper towel-lined plate to drain any excess oil before serving.
Extra Tips:
For the best results, make sure to use low-moisture mozzarella, as fresh mozzarella can become too watery and difficult to handle during cooking.
Additionally, it's important to keep an eye on the oil temperature—if it's too hot, the outside may burn before the cheese melts, and if it's too cool, the schnitzel may absorb excess oil and become greasy.
Feel free to experiment with different seasonings in the flour or breadcrumbs for added flavor, and serve your mozzarella schnitzel with a side of marinara sauce or a fresh salad for a delightful meal.
Cooking Steps
To make your mozzarella schnitzel, start by preparing the mozzarella slices and guarantee they're stacked just right.
Next, coat them evenly with breadcrumbs for that perfect crunch.
Finally, fry them until they're golden brown, and don't forget to add a fresh basil garnish before serving with romesco sauce.
Step 1. Prepare the Mozzarella Slices
Creating the perfect mozzarella schnitzel starts with preparing the cheese slices. Stack 2 to 4 slices of low-moisture mozzarella to about ¾ centimeter in height, gently pressing to form a cohesive cutlet.
Next, set up a dredging station with seasoned flour, whisked egg, and panko breadcrumbs in separate shallow plates for easy coating. Carefully dredge your mozzarella stack in the flour, ensuring it's fully coated.
Then, dip it into the egg wash before pressing it into the panko to adhere the crumbs.
Meanwhile, heat a little neutral oil, like canola, in a cast-iron skillet over medium-high heat. Once the oil is hot, fry the breaded mozzarella for 2-3 minutes on each side until it's golden brown and crispy, ready to cook!
Step 2. Coat With Breadcrumbs Evenly
Coating your mozzarella evenly with breadcrumbs is crucial for achieving that perfect crispy texture.
Start by dredging your stacked mozzarella slices in flour, guaranteeing all sides are lightly covered. This helps the egg adhere better.
Next, dip the flour-coated mozzarella into the whisked egg, letting any excess drip off.
Now, press the egg-coated mozzarella firmly into the panko breadcrumbs, rotating it as you go to guarantee it's evenly covered. This gentle pressing helps the crumbs stick nicely.
For best results, let the coated mozzarella rest for a few minutes before frying. This resting time allows the breadcrumbs to set and adhere more firmly during cooking, guaranteeing a delightful crunch when you fry them up.
Enjoy your perfectly coated mozzarella schnitzel!
Step 3. Fry Until Golden Brown
Heat neutral oil in a cast-iron skillet over medium-high heat until it reaches around 350°F (175°C) for frying your mozzarella schnitzels.
Once the oil is hot, carefully place the breaded mozzarella into the skillet, ensuring it doesn't overcrowd. Cook for 2-3 minutes on one side until it's golden brown.
Keep an eye on it to avoid overcooking; you want that crispy texture without melting the cheese too much. When the first side is done, carefully flip the fried mozzarella and cook for another 1-2 minutes on the other side.
Once perfectly cooked, remove the schnitzels from the skillet and let them drain on paper towels to absorb any excess oil, enhancing that delightful crunch.
Step 4. Add Fresh Basil Garnish
To elevate your Mozzarella Schnitzel, start by washing and patting dry a handful of fresh basil leaves.
Tear the leaves into smaller pieces to release their essential oils, enhancing the aroma and flavor of the dish.
To add a fresh basil garnish, arrange the torn basil on top of the schnitzel or sprinkle it around the plate for an attractive presentation.
The fresh basil pairs beautifully with the rich, crispy texture of the schnitzel, bringing a bright herbal note that complements the cheese.
For extra flavor, consider mixing the torn basil with a drizzle of olive oil and a pinch of salt.
This simple herb oil adds depth, further enhancing the dish and making it truly delightful.
Step 5. Serve With Romesco Sauce
Creating a flavorful Romesco sauce to serve with your Mozzarella Schnitzel is a straightforward process that can elevate your dish considerably.
Start by blending roasted piquillo peppers, creamy roasted almonds, and caramelized garlic with Calabrian chilies until smooth. Adjust the consistency with olive oil if needed.
This smoky Red Pepper Romesco sauce not only enhances the crispy mozzarella but also brings vibrant flavors that pop. Drizzle the sauce over your schnitzel just before serving for a stunning contrast.
For an added touch, garnish with fresh herbs like parsley or basil to complement the dish. This versatile sauce pairs wonderfully with other meals too, making it a fantastic addition to your culinary repertoire.
Enjoy!
Final Thoughts
While Mozzarella Schnitzel may seem like a simple dish, it offers a delightful combination of flavors and textures that can elevate any meal.
This versatile recipe is perfect for quick weeknight meals, taking less than 15 minutes to prepare. By stacking and pressing low-moisture mozzarella, then dredging it in flour, egg, and panko, you'll achieve that golden brown, crispy texture everyone loves.
Don't hesitate to experiment with seasoning at the dredging stations or enhance the dish with dipping sauces like marinara or Red Pepper Romesco.
Whether you serve it as an appetizer alongside salads or incorporate different types of cheese, Mozzarella Schnitzel is sure to please all ages and add a fun twist to your dining experience.
Frequently Asked Questions
What Is a Schnitzel Made Of?
A schnitzel's made of a thin slice of meat, usually veal, pork, or chicken.
You start by breading it, dredging the meat in flour, dipping it in beaten eggs, and coating it with breadcrumbs.
You can use regular or panko breadcrumbs for extra crunch.
After frying until golden brown and crispy, you season it with salt and pepper, and it's often served with lemon and a side salad or potato salad.
What Are the Two Types of Schnitzel?
Imagine stepping into a cozy Austrian tavern, where the aroma of golden, crispy schnitzel fills the air.
When it comes to schnitzel, you've got two main types: Wiener schnitzel, traditionally made from veal, and Schweineschnitzel, which uses pork.
Each offers a delightful crunch and tender meat, showcasing the art of breading and frying.
Whether you prefer the classic or the porky twist, both types promise a mouthwatering experience you won't forget.
Is It Okay to Eat Mozzarella Raw?
Yes, you can definitely eat mozzarella raw! Fresh mozzarella is delicious uncooked, and it's often used in salads or sandwiches.
Its soft, creamy texture makes it a great snack. Just remember to enjoy it within a few days for the best flavor.
Pairing it with tomatoes, basil, or a drizzle of olive oil can enhance its taste, showcasing its versatility in various dishes.
What Is the Secret of Schnitzel?
The secret to a perfect schnitzel lies in the three-step breading process.
You'll start by dredging the meat in flour, then dip it in egg, and finally coat it with breadcrumbs. This creates that crispy outer layer you crave.
Make sure to maintain the oil temperature around 350°F for that golden-brown crust.
Don't forget to experiment with seasonings in the flour or breadcrumbs to elevate your schnitzel's flavor.
Enjoy your cooking!
