If you’re the type of person who ALWAYS orders mozzarella sticks off a menu, have I got the recipe for you. Mozzarella schnitzel has that same oozy cheese pull and golden breadcrumb crust you love, but in a fancier, dinner-worthy package. Instead of serving it in a basket alongside marinara for dipping (though I’m certainly not stopping you!), I’m serving this up with a creamy mustard sauce and a slice of lemon for squeezing over top. Like chicken and pork schnitzel before it, this recipe is decadent, but approachable, perfect for special occasions and weeknights alike. Here are a few things to keep in mind while you prepare this cheesy delight:
Don’t skip the double crust.
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.
Freezing is vital.
If the mozzarella doesn’t set up in the freezer for at least 30 minutes, whether you double crust or not, deep frying will be messy. Make sure to lay the pieces flat on a parchment-lined sheet tray so they freeze uniformly and don’t stick together.
Sauce makes it 10x better:
You can serve mozzarella schnitzel with just a sprinkle of salt and squeeze of lemon, but I think the creamy mustard sauce here makes this miles better. It’s also not the end all—classic marinara would be great of course, but pretty much anything goes, from sausage gravy to BBQ sauce.
Storage:
Bread and freeze your schnitzel patties layered between parchment in an airtight container or zip-top bag for up to 1 month. Pull them out to fry when needed. If you decide to fry ahead of time, allow them to cool and store in an airtight container in the fridge. Reheat in a 350° oven or toaster until soft.
Made this recipe? Let me know how it went in the comments below.
