| Kosher Nexus

Today is February 7, 2025 / /

Ingredients

Mozzarella

1 cup(120 g.) all-purpose flour
2large eggs
2 cups(150 g.) panko
1 tsp.kosher salt
1 lb.part-skim mozzarella

Sauce & Assembly

2 Tbsp.unsalted butter
1clove garlic, finely chopped
1 Tbsp.finely chopped shallots
1 Tbsp.all-purpose flour
1 cup(or more) heavy cream
1 Tbsp.spicy brown mustard
4 cupsvegetable oil
kosher salt
1 Tbsp.chopped fresh parsley (optional)
Lemon wedges, for serving

Directions

Mozzarella
1. Step 1Place flour in a medium shallow bowl. In another medium shallow bowl, whisk eggs to blend. In a third medium shallow bowl, season panko with salt.
2. Step 2Cut mozzarella into 4 (1/4″- to 1/2″-thick) slices. Dredge in flour, shaking off excess. Dip into egg, allowing excess to drip off. Coat in panko. Repeat with a second coating of egg and panko, pressing panko to adhere. Arrange slices on a parchment-lined baking sheet and freeze at least 30 minutes or up to 24 hours.
Sauce & Assembly
1. Step 1Meanwhile, in a small pot over medium-low heat, melt butter. Cook garlic and shallots, stirring, until fragrant, about 1 minute. Add flour and cook, stirring, until bubbling, about 2 minutes. Add cream and increase heat to medium, stirring just until thickened. Stir in mustard, then remove from heat. If sauce is too thick, add more cream 1 tablespoon at a time until desired consistency is reached.
2. Step 2In a large, heavy, heatproof skillet fitted with a deep-fry thermometer, heat oil over medium-high heat until thermometer registers 350°. Working 2 pieces at a time and keeping remaining pieces in freezer, gently fry mozzarella, turning occasionally, until golden brown, crispy, and only slightly oozy around the corners, 2 to 3 minutes per side. Transfer to a paper towel-lined plate; season with salt. Repeat with remaining mozzarella.
3. Step 3Divide mozzarella schnitzel among plates. Top with parsley (if using). Serve with sauce and lemon wedges alongside.