Mozzarella Schnitzel with Creamy Mustard Sauce Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: European
Ingredients
Scale
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
- 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.
- Slice Mozzarella: Cut the mozzarella into 4 slices about 1/4 to 1/2 inch thick.
- 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.
- 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.
- 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).
- 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.
- 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
