How to Make Gooey Mozzarella Schnitzels
How to Make Gooey Mozzarella Schnitzels is a easy Italian‑American recipe that serves 2. 300 calories per serving. Recipe by Food52 on YouTube.
Prep: 5 min | Cook: 9 min | Total: 20 min
Cost: $5.81 total, $2.91 per serving
Ingredients
- 3 slices Low Moisture Mozzarella (sliced about 1/4 inch thick, low moisture for less oil splatter)
- 2 tablespoons All-Purpose Flour (for dredging)
- 1 piece Large Egg (beaten)
- 0.25 cup Panko Breadcrumbs (light and crispy)
- 0.25 teaspoon Salt (pinch per dredging bowl)
- 0.25 teaspoon Black Pepper (freshly ground, pinch per bowl)
- 0.25 cup Neutral Oil (canola, vegetable, or other neutral oil for shallow frying)
Instructions
Assemble mozzarella cutlet
Place the three mozzarella slices on a plate and gently press them together to form a single 1‑inch thick cutlet.
Time: PT1M
Prepare dredging station
Set out three small bowls: flour in the first, beaten egg in the second, and panko in the third. Add a pinch of salt and pepper to each bowl and stir to distribute the seasoning.
Time: PT2M
Dredge mozzarella cutlet
Lightly dust the mozzarella cutlet in flour, shaking off excess, dip it into the beaten egg, then press it into the panko, ensuring an even coating.
Time: PT1M
Heat oil
Add neutral oil to the skillet to a depth of about ¼ inch and heat over medium‑high heat until shimmering, about 2 minutes.
Time: PT2M
Temperature: 350°F
Fry first side
Carefully place the coated cutlet into the hot oil and fry for 2‑3 minutes until the crust is golden and crisp.
Time: PT3M
Temperature: 350°F
Fry second side
Flip the schnitzel with tongs and fry the other side for another 2‑3 minutes until both sides are golden and the cheese is melted.
Time: PT3M
Temperature: 350°F
Drain and serve
Transfer the schnitzel to a paper‑towel‑lined plate, dab gently to remove excess oil, and serve immediately with a simple green salad.
Time: PT1M
Nutrition Facts
- Calories
- 300
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains egg, Contains gluten
Allergens: Milk, Egg, Wheat
Ingredient Substitutions
- Instead of Low Moisture Mozzarella: part‑skim mozzarella, mozzarella string cheese (slice and drain)
- Instead of All-Purpose Flour: whole wheat flour, rice flour (gluten‑free)
- Instead of Large Egg: egg substitute, flax egg
- Instead of Panko Breadcrumbs: regular breadcrumbs, crushed cornflakes
- Instead of Neutral Oil: peanut oil, sunflower oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Shallow Skillet
- Tongs
- Paper‑towel‑lined Plate
- Serving Plate
Critical Steps — Do Not Skip
- Press mozzarella slices firmly together to form a solid cutlet.
- Season each dredging component with salt and pepper.
- Maintain oil temperature around 350°F for a crisp crust.
- Do not over‑cook; cheese should be melty but not burnt.
- Drain excess oil promptly on paper towels.
Chef Tips from the Video
- Low‑moisture mozzarella reduces excess oil and keeps the interior gooey.
- Panko gives a lighter, airier crust than regular breadcrumbs.
- A quick test of oil temperature with a breadcrumb saves time and prevents soggy results.
Troubleshooting
Cheese falls apart during coating.
Press the slices firmly and handle the cutlet gently; chilling the assembled cutlet for 10 minutes before dredging helps it hold together.
Coating is soggy or not crisp.
Make sure the oil is hot (around 350°F) before adding the cutlet, and do not overcrowd the pan; use panko for extra crunch.
Storage
Refrigerator: Store in an airtight container for up to 24 hours; reheat gently in a skillet – texture will be less crisp.
Freezer: Not recommended; freezing makes the cheese soggy.
Room temperature: Best eaten immediately; can sit up to 1 hour but will lose crispness.
Make-Ahead Tips
- Assemble the mozzarella cutlet and keep it covered in the fridge for up to 2 hours before frying.
- Prepare the three dredging bowls ahead of time and cover them.
- Pat the cutlet dry with a paper towel before coating to improve adhesion.
Frequently Asked Questions
What is the cultural significance and history of mozzarella schnitzel in Italian‑American cuisine?
Mozzarella schnitzel is a modern, vegetarian twist on the classic German/Austrian schnitzel that arrived in the United States with European immigrants. Using mozzarella reflects the Italian‑American love of cheese, turning a meat‑based comfort food into a gooey, cheese‑centric snack popular in casual home cooking.
What are the traditional regional variations of schnitzel in European cuisine compared to this mozzarella version?
Traditional schnitzel in Austria and Germany uses thin‑breaded veal, pork, or chicken, seasoned simply with salt and pepper. In Italy, a similar concept exists with “parmigiana” dishes, but mozzarella schnitzel replaces meat with cheese, offering a vegetarian alternative while keeping the crisp breaded exterior.
How is mozzarella schnitzel traditionally served in Italian‑American households?
It is often served hot, straight from the pan, with a simple green salad, lemon wedges, or a light tomato vinaigrette. Some families pair it with pasta or crusty bread, but the classic presentation emphasizes the crispy, melty cheese center.
What occasions or celebrations is mozzarella schnitzel commonly associated with in Italian‑American culture?
Because it is quick and crowd‑pleasing, mozzarella schnitzel appears at casual gatherings, game‑day parties, and as a fun appetizer for family movie nights. Its indulgent texture makes it a favorite comfort food for weekend meals.
What authentic ingredients are essential for a proper mozzarella schnitzel and what are acceptable substitutes?
The key ingredients are low‑moisture mozzarella, all‑purpose flour, egg, and panko breadcrumbs. Acceptable substitutes include part‑skim mozzarella, whole‑wheat flour, or gluten‑free panko made from rice flakes, but the texture will change slightly.
What other Italian‑American dishes pair well with mozzarella schnitzel?
A crisp arugula salad with lemon dressing, roasted garlic potatoes, or a simple marinara sauce for dipping complement the rich cheese. Light pasta salads or grilled vegetables also balance the richness.
What are the most common mistakes to avoid when making mozzarella schnitzel at home?
Common errors include using high‑moisture mozzarella (which releases too much water), not seasoning the flour and panko, and frying at too low a temperature, which results in soggy coating. Also, handling the cheese too roughly can cause it to fall apart.
Why does this mozzarella schnitzel recipe use panko instead of regular breadcrumbs?
Panko is lighter and creates a more airy, extra‑crisp crust that stays crunchy even after the cheese melts. Regular breadcrumbs tend to become denser and can trap moisture, making the exterior less crisp.
Can I make mozzarella schnitzel ahead of time and how should I store it?
Yes, you can assemble the cheese stack and set up the dredging station up to two hours ahead; keep the assembled cutlet covered in the refrigerator. Fry it just before serving for the best texture. Store leftovers in an airtight container in the fridge and reheat briefly in a hot skillet.
What does the YouTube channel Food52 specialize in?
The YouTube channel Food52 specializes in home‑cooking tutorials, recipe development, and food‑culture storytelling, offering approachable yet well‑tested recipes for everyday cooks with a focus on seasonal ingredients and modern twists on classic dishes.
Last updated: August 30, 2026
