Mozzarella Schnitzel with Creamy Mustard Sauce Recipe

Introduction

This Mozzarella Schnitzel is a crispy, creamy delight that combines melted cheese with a crunchy golden crust. Perfect as a comforting appetizer or a satisfying main dish, it pairs beautifully with a tangy mustard cream sauce and a squeeze of fresh lemon.

Ingredients

• 1 cup (120 g) all-purpose flour
• 2 large eggs
• 2 cups (150 g) panko
• 1 tsp kosher salt
• 1 lb part-skim mozzarella
• 2 tbsp unsalted butter
• 1 clove garlic, finely chopped
• 1 tbsp finely chopped shallots
• 1 tbsp all-purpose flour
• 1 cup (or more) heavy cream
• 1 tbsp spicy brown mustard
• 4 cups vegetable oil
• Kosher salt, to taste
• 1 tbsp chopped fresh parsley (optional)
• Lemon wedges, for serving

Instructions

1. Step 1: Place the flour in a medium shallow bowl. In a second bowl, whisk the eggs until blended. In a third bowl, mix the panko with 1 teaspoon kosher salt.
2. Step 2: Cut the mozzarella into 4 slices about 1/4 to 1/2 inch thick. Dredge each slice in flour, shaking off excess, then dip into the egg, letting excess drip off. Coat in panko, then dip again in egg and coat with panko once more, pressing the crumbs to adhere. Arrange on a parchment-lined baking sheet and freeze for at least 30 minutes or up to 24 hours.
3. Step 3: Meanwhile, make the sauce. In a small pot over medium-low heat, melt the butter. Add garlic and shallots and cook, stirring, until fragrant, about 1 minute.
4. Step 4: Stir in 1 tablespoon flour and cook for about 2 minutes until bubbling. Slowly add cream while increasing heat to medium, stirring until the sauce thickens. Stir in the mustard. If the sauce is too thick, add more cream, 1 tablespoon at a time, until desired consistency is reached, then remove from heat.
5. Step 5: Heat the vegetable oil in a large, heavy skillet to 350°F (175°C), using a deep-fry thermometer to monitor.
6. Step 6: Fry the mozzarella slices in batches of two, keeping the others frozen, turning occasionally until golden brown and crispy, about 2 to 3 minutes per side. The cheese should be slightly oozing at the edges. Transfer to paper towels to drain and season with salt.
7. Step 7: Serve the mozzarella schnitzel topped with fresh parsley if using, alongside the mustard cream sauce and lemon wedges for squeezing over.

Tips & Variations

• Freezing the breaded mozzarella before frying helps prevent the cheese from melting out while cooking.
• Use part-skim mozzarella for less oil splatter and a firmer texture.
• For a spicier sauce, add a pinch of cayenne or a dash of hot sauce to the mustard cream.
• Serve with a crisp green salad or roasted vegetables for a complete meal.

Storage

Store leftover mozzarella schnitzel in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven until warmed through and crispy again to avoid sogginess. The sauce can be refrigerated separately for up to 3 days and reheated gently on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of part-skim?

Fresh mozzarella contains more moisture and can become overly soft when fried, causing it to leak. Part-skim mozzarella offers better structure and less oil splatter for this recipe.

Is it necessary to double-coat the mozzarella with egg and panko?

Yes, double-coating creates a thicker, crunchier crust that helps seal in the cheese and prevents it from melting out during frying.

Mozzarella Schnitzel with Creamy Mustard Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

Mozzarella Schnitzel is a crispy, golden fried cheese dish featuring thick slices of mozzarella coated twice in flour, egg, and panko breadcrumbs for extra crunch. Served with a creamy garlic shallot mustard sauce and fresh lemon wedges, this indulgent appetizer or main course offers a delightful combination of gooey cheese and a flavorful, tangy sauce, perfect for cheese lovers seeking an elegant yet simple recipe.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: European

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup (120 g) all-purpose flour
• 2 large eggs
• 2 cups (150 g) panko breadcrumbs
• 1 teaspoon kosher salt
• 1 lb part-skim mozzarella
• 4 cups vegetable oil (for frying)

Sauce Ingredients

• 2 tablespoons unsalted butter
• 1 clove garlic, finely chopped
• 1 tablespoon finely chopped shallots
• 1 tablespoon all-purpose flour
• 1 cup (or more) heavy cream
• 1 tablespoon spicy brown mustard
• Kosher salt to taste

Garnish

• 1 tablespoon chopped fresh parsley (optional)
• Lemon wedges, for serving

Instructions

1. Prepare Breading Stations: Place the flour in a medium shallow bowl. In a second bowl, whisk the eggs until blended. In a third bowl, mix the panko breadcrumbs with 1 teaspoon kosher salt.
2. Slice Mozzarella: Cut the mozzarella into 4 slices about 1/4 to 1/2 inch thick.
3. Bread the Mozzarella: Dredge each mozzarella slice in flour, shaking off the excess. Dip it into the beaten eggs, letting excess drip off, then coat with panko. Repeat by dipping again into egg and then pressing a second coat of panko on the slices. Arrange the coated slices on a parchment-lined baking sheet and freeze for at least 30 minutes or up to 24 hours to firm up.
4. Make the Sauce: While mozzarella is freezing, heat butter in a small pot over medium-low heat. Add garlic and shallots, stirring until fragrant for about 1 minute. Stir in 1 tablespoon flour and cook until bubbly about 2 minutes. Gradually whisk in heavy cream, increase heat to medium, and cook stirring until sauce thickens. Stir in spicy brown mustard and remove from heat. Adjust sauce consistency by adding extra cream tablespoon by tablespoon if too thick. Season with salt to taste.
5. Heat Oil for Frying: In a large heavy skillet fitted with a deep-fry thermometer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
6. Fry Mozzarella Schnitzel: Working with 2 slices at a time, and keeping the rest frozen, gently lower each mozzarella slice into the hot oil. Fry, turning occasionally, until golden, crispy and just slightly oozing at the edges, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. Season immediately with kosher salt. Repeat until all slices are fried.
7. Serve: Divide the schnitzels among plates, optionally sprinkle with chopped parsley, and serve hot with the creamy mustard sauce and lemon wedges on the side.

Notes

• Freezing the breaded mozzarella before frying is essential to prevent the cheese from melting too quickly and leaking out in the oil.
• Maintain oil temperature at 350°F to ensure even, crispy frying without burning.
• Use part-skim mozzarella to reduce excess moisture and oil splatter.
• The creamy mustard sauce can be prepared ahead and gently reheated before serving.
• For a spicier variation, add a pinch of cayenne pepper to the panko mixture.

Keywords: Mozzarella schnitzel, fried cheese, crispy mozzarella, creamy mustard sauce, appetizer, cheese recipe