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We love any excuse to fry cheese, HBU?

Mozzarella Schnitzel with Romesco

If you’re one of those people that low-key loves mozzarella sticks, we’re about to get you to shout schnitzel from the rooftops. This super simple recipe is a hit with all ages, and turns a simple ball of mozzarella into a beloved appetizer.

Chef Tip: When breading, designate one hand to wet ingredients and one hand to dry, that way you don’t end up breading your fingers, too.


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Slice fresh mozzarella into ¼ inch thick rounds. Then set up your dredging station: Flour; egg cracked into a shallow bowl and whisked until smooth; panko breadcrumbs. Generously season each with salt


Set a non-stick skillet over medium-high heat and add a glug of olive oil.


While that heats, dredge your mozzarella: Coat the mozzarella in flour, then egg, then panko. Drop a piece of panko into the oil. If it instantly sizzles, you’re ready to cook. If not, wait a little longer


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


Transfer to a paper-towel-lined plate and quickly blot both sides and remove excess oil. To serve, drizzle Red Pepper Romesco on a plate and top with your hot mozzarella schnitzel. Eat immediately

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

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Romesco Ceci Bean Soup

This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes together in one-pot, in just 20 minutes,…
This Romesco Ceci Bean Soup is simple, yet flavorful. A hearty broth featuring beans and pasta that comes…
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1 Term found in this Recipe


Dredging is a technique usually done before frying, and can be as simple as lightly dusting something in flour, or a more complex breading method in which an ingredient is dipped in a wet ingredient, like egg, before being coated in flour or breadcrumbs to form a crust.


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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