Mozzarella Schnitzel

4.8
17 Ratings

Emma Laperruque

Test Kitchen-Approved
Mozzarella Schnitzel

Photo by Photographer: Julia Gartland Prop Stylist: Gerri Williams Food Stylist: Kate Buckens

Serves
1
Prep Time
5 Minutes
Cook Time
5 Minutes

Like a mozzarella stick if someone sat on it by accident. Flattening the shape means more crunchy-crunch and the same molten, melty middle. It also means that the whole process becomes way easier, simple enough to whip up for a weeknight dinner or even a weekday lunch. No meat-pounding, no deep-frying, no fuss. The secret is pre-sliced, low-moisture mozzarella. When you stack a few pieces, you end up with a cutlet lookalike—the cheater’s version of sliced, pounded veal, as in traditional wiener schnitzel. Serve this with a bright, peppy salad (say, arugula with lemon juice or radicchio with sherry vinegar). And if you want to serve two instead of one, easy-peasy: Just double the amount of mozzarella, make two cheese stacks, and double the amount of panko. Everything else can stay the same.


Ingredients

  • 2 to 4 slices low-moisture mozzarella
  • 2 tablespoon all-purpose flour
  • 1 large egg
  • 1/4 cup panko
  • Kosher salt and freshly ground black pepper, to taste
  • Neutral oil, such as canola or grapeseed, for frying

Featured Video

Mozzarella Schnitzel


These super-sized mozzarella sticks are perfect atop a salad (ala fried goat cheese), in a sandwich with a spicy mustard, or on their own with a tomato dipper. Whatever your pleasure, make sure to make extras; you'll want them!


Directions

  • Step 1

    Stack enough mozzarella slices to reach about ¾ centimeter in height. (For me, this is three, but it depends on how thick your slices are.) Gently press down on the stack to encourage the slices to stick together.

  • Step 2

    Set up a dredging station in this order, leading toward the stove: Flour on a rimmed plate; egg cracked into a shallow bowl or rimmed plate and whisked until smooth; panko on another rimmed plate. Generously season each with salt and pepper.

  • Step 3

    Set a cast-iron skillet over medium-high heat and add enough oil to thickly coat the bottom.

  • Step 4

    Dredge your mozzarella: Coat the mozzarella stack in flour, then egg, then panko. Press firmly at the last station, so as many crumbs as possible adhere.

  • Step 5

    Drop a piece of panko into the oil. If it instantly sizzles, you’re ready to cook. If not, wait a little longer.

  • Step 6

    When the oil is hot, add the breaded mozzarella. Cook for 2 to 3 minutes on the first side, until deeply browned around the edges and golden in the middle. Carefully flip, then cook for another 1 to 2 minutes on the other side until you get that same golden-middle, browned-edges color here.

  • Step 7

    Transfer to a paper-towel-lined plate and quickly blot both sides and remove excess oil. Eat immediately.

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.