Mozzarella schnitzel is an oozy situation, taking on similarities to our favorite schnitzel recipes: flat and crispy, golden bread crumb crust, and a creamy mustard sauce with a lemon wedge alongside. We love a good cheese-pull moment too. This form of schnitzel tops off the others in the category that we love so much, like Justin’s chicken schnitzel, pork schnitzel, and TA’s cabbage schnitzel. Here are a few things to keep in mind while you prepare this cheesy delight.
Double crust locks in the ooze:
Double crust anything sounds like crispiness to the max. 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 important:
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.
Sauce makes it 10x better:
You can serve mozzarella schnitzel with a sprinkle of salt and squeeze of lemon. But making a creamy mustard sauce to go along with it makes this miles better. It’s almost like dunking a mozzarella stick into your favorite chipotle mayo, marinara, or honey mustard. Spicy mustard is incorporated into a garlic- and shallot-based cream sauce to sneak in some German influence. Keep in mind it doesn’t have to be solely served with a cream-based sauce. If you prefer a more typical mushroom gravy with schnitzel, go for it! Or go diner-style and serve with a little marinara.
Storage:
These little schnitzel patties are suited for meal or snack preparation. Bread and freeze them 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. Reheat in a 350° oven or toaster until soft.
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