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Mozzarella Cutlet

A delightful dish showcasing creamy mozzarella enveloped in a crispy, golden crust, perfect for family gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cutlets
  • 1 cup all-purpose flour Provides a delicate and crispy exterior.
  • 2 large eggs Acts as a binding agent for texture.
  • 2 cups panko breadcrumbs For an irresistible crunch.
  • 1 tsp kosher salt Enhances flavors.
  • 1 lb part-skim mozzarella The star ingredient.
  • 2 Tbsp unsalted butter Adds richness.
  • 1 clove garlic, finely chopped Adds a savory flavor.
  • 1 Tbsp finely chopped shallots Brings subtle sweetness.
  • 1 Tbsp all-purpose flour (for sauce) Helps thicken the creamy sauce.
  • 1 cup heavy cream Creates a luscious sauce.
  • 1 Tbsp spicy brown mustard Sharpens the sauce.
  • 4 cups vegetable oil Used for frying.
  • Kosher salt (to taste) For seasoning after frying.
  • 1 Tbsp chopped fresh parsley (optional) For garnish.
  • Lemon wedges (for serving) Complement the richness.

Method
 

Preparation and Dredging
  1. Start by cutting the mozzarella into four slices, about 1/4 to 1/2 inch thick.
  2. Prepare your dredging station: place all-purpose flour in one bowl, beat the eggs in a second bowl, and fill a third bowl with panko breadcrumbs.
  3. Dredge each mozzarella slice in flour, then dip it in the egg, allowing any excess to drip off, and coat with panko breadcrumbs, pressing gently.
  4. For an extra crunchy finish, repeat the coating process and place the slices on a baking sheet.
  5. Freeze them for at least 30 minutes or overnight for a firmer texture.
Sauce Preparation
  1. In a medium-sized pot, melt the unsalted butter over medium-low heat.
  2. Add the finely chopped garlic and shallots, cooking until fragrant.
  3. Sprinkle in the tablespoon of flour, stirring constantly until bubbling.
  4. Slowly pour in the heavy cream, stirring continuously until the sauce thickens.
  5. Stir in the spicy brown mustard, then remove from heat and set aside.
Frying the Cutlets
  1. Heat the vegetable oil in a large skillet until it reaches 350°F.
  2. Fry the mozzarella cutlets in batches for 2-3 minutes on each side until golden brown.
  3. Use a slotted spoon to remove them and drain on paper towels, sprinkling with kosher salt while hot.
Serving
  1. Serve your Mozzarella Cutlets hot, drizzled with the creamy sauce, and topped with fresh parsley.
  2. Include lemon wedges for added brightness.

Notes

Ensure oil is at the right temperature and do not overcrowd the frying pan. For a healthier option, consider baking instead of frying.