Mozzarella Schnitzel Recipe

In our household, weeknight dinners are often a balancing act between quick, easy, and, most importantly, delicious. Let’s be honest, after a long day, the last thing anyone wants is a complicated, time-consuming meal. That’s where this Mozzarella Schnitzel recipe truly shines. From the first time I prepared it, the aroma of golden-brown breadcrumbs and melting mozzarella filled the kitchen, and the anticipation was palpable. The result? Pure family bliss. Crispy on the outside, incredibly juicy on the inside, and oozing with melted mozzarella – it was an instant hit. Even my pickiest eater devoured it, declaring it “the best chicken ever!” This recipe has since become a regular in our rotation, and I’m thrilled to share this simple yet incredibly satisfying dish with you. Prepare to be amazed at how easily you can create restaurant-quality schnitzel right in your own kitchen, guaranteed to become a family favorite in yours too!

Ingredients for Mozzarella Schnitzel

Here are the simple ingredients you will need to create this mouthwatering Mozzarella Schnitzel. Quality ingredients are key to achieving the best flavor and texture.

• Chicken Breasts: 4 boneless, skinless chicken breasts. These form the base of our schnitzel, providing a lean and tender protein. Look for breasts of uniform thickness for even cooking.
• Fresh Mozzarella Cheese: 8 ounces, sliced into ½ inch thick pieces. Fresh mozzarella provides that signature melty, cheesy center. Opt for a ball of mozzarella and slice it yourself for optimal freshness and melt.
• All-Purpose Flour: 1 cup. Used for the first layer of breading, helping the egg wash adhere to the chicken and creating a crispy crust.
• Large Eggs: 2. Beaten well, these act as the binding agent, allowing the breadcrumbs to stick to the flour-coated chicken.
• Breadcrumbs: 2 cups, plain or Italian seasoned. Breadcrumbs provide the signature crispy coating. Panko breadcrumbs can also be used for extra crunch.
• Parmesan Cheese: ½ cup, grated. Adds a savory, nutty flavor to the breadcrumb mixture and enhances the overall taste of the schnitzel.
• Dried Italian Herbs: 1 tablespoon (such as oregano, basil, thyme, rosemary). These herbs infuse the breadcrumbs with aromatic flavor, elevating the taste profile of the schnitzel.
• Garlic Powder: 1 teaspoon. Adds a subtle garlic flavor to the breading, complementing the Italian herbs and mozzarella.
• Salt: 1 teaspoon, or to taste. Enhances the flavors of all ingredients and seasons the schnitzel.
• Black Pepper: ½ teaspoon, or to taste. Adds a touch of spice and depth of flavor. Freshly ground black pepper is recommended for the best taste.
• Olive Oil or Vegetable Oil: For frying. Choose an oil with a high smoke point for frying. Olive oil adds flavor, while vegetable oil is more neutral.
• Lemon Wedges (optional): For serving. A squeeze of fresh lemon juice brightens the flavors and adds a refreshing touch.
• Fresh Parsley (optional): For garnish. Adds a pop of color and fresh herb flavor.

Instructions: Making Perfect Mozzarella Schnitzel

Follow these step-by-step instructions to create perfectly crispy and cheesy Mozzarella Schnitzel every time. Detailed steps ensure success, even for beginner cooks.

1. Prepare the Chicken Breasts: Begin by placing each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about ¼ inch. This tenderizes the chicken and ensures even cooking, resulting in juicy and tender schnitzel. Pounding also increases the surface area, which contributes to a crispier breading.
2. Set Up the Breading Station: Organize three shallow dishes for your breading station. In the first dish, place the all-purpose flour. In the second dish, whisk together the eggs with a tablespoon of water or milk (this creates a smoother egg wash). In the third dish, combine the breadcrumbs, grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper. Mix these dry ingredients thoroughly to ensure even distribution of flavors throughout the breading. A well-organized breading station streamlines the process and prevents cross-contamination.
3. Bread the Chicken: Now, it’s time to bread the chicken breasts. Take one pounded chicken breast and dredge it in the flour, ensuring it’s evenly coated on all sides. Shake off any excess flour. Next, dip the flour-coated chicken into the egg wash, making sure it’s fully submerged. Allow any excess egg wash to drip back into the dish. Finally, dredge the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to all surfaces. Repeat this breading process for all chicken breasts. A thorough breading is crucial for achieving a crispy crust.
4. Stuff with Mozzarella: Carefully place slices of fresh mozzarella cheese on top of half of each breaded chicken breast. You can use 2-3 slices depending on the size of your mozzarella and chicken breast, ensuring it is generously covered but not overflowing excessively. Fold the other half of the breaded chicken breast over the mozzarella, creating a sealed pocket. Gently press the edges to secure the mozzarella inside. This creates a cheesy center that melts beautifully during cooking. Ensure the edges are well-sealed to prevent cheese leakage during frying.
5. Heat the Oil: Pour about ½ inch of olive oil or vegetable oil into a large skillet or frying pan. Heat the oil over medium-high heat until it shimmers. To test if the oil is hot enough, you can drop a few breadcrumbs into the oil; they should sizzle immediately and turn golden brown within seconds. Maintaining the correct oil temperature is essential for crispy, non-greasy schnitzel. Too low temperature will result in soggy schnitzel, while too high will burn the breading before the chicken is cooked through.
6. Fry the Schnitzel: Carefully place the mozzarella-stuffed schnitzel into the hot oil, being careful not to overcrowd the pan. Overcrowding can lower the oil temperature and lead to uneven cooking and soggy schnitzel. Fry the schnitzel for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure doneness. Fry in batches if necessary to maintain oil temperature and ensure even browning.
7. Drain Excess Oil: Once the schnitzel is golden brown and cooked through, carefully remove it from the skillet using tongs or a slotted spatula. Place the cooked schnitzel on a wire rack set over a baking sheet or paper towel-lined plate to drain excess oil. This step is crucial for achieving crispy, non-greasy schnitzel. Allowing the schnitzel to drain on a wire rack prevents the bottom from becoming soggy.
8. Serve Immediately: Mozzarella Schnitzel is best served immediately while it’s hot, crispy, and the mozzarella is deliciously melted and gooey. Garnish with fresh parsley and serve with lemon wedges for squeezing over the schnitzel, if desired. Serve with your favorite side dishes for a complete and satisfying meal.

Nutrition Facts for Mozzarella Schnitzel

This nutritional information is an estimate and can vary based on specific ingredients and serving sizes. It provides a general guideline for understanding the nutritional profile of Mozzarella Schnitzel.

• Serving Size: 1 Schnitzel (approx. 1 chicken breast)
• Calories per Serving: Approximately 450-550 kcal
• Protein: 40-50g

Note: These values are estimates and can vary. For more precise nutritional information, use a nutrition calculator with specific ingredient brands and amounts.

Preparation Time for Mozzarella Schnitzel

This recipe is relatively quick to prepare, making it perfect for weeknight meals or when you want a delicious meal without spending hours in the kitchen.

• Prep Time: 20 minutes (includes pounding chicken, setting up breading station, and breading chicken)
• Cook Time: 15-20 minutes (frying time, approximately 3-4 minutes per side per schnitzel, depending on batch sizes)
• Total Time: 35-40 minutes

This timeframe allows for efficient preparation and cooking, delivering a delicious and satisfying meal in under an hour.

How to Serve Mozzarella Schnitzel

Mozzarella Schnitzel is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions to create a complete and balanced meal:

• Classic Lemon Wedges: A simple squeeze of fresh lemon juice over the schnitzel brightens the flavors and cuts through the richness, providing a refreshing contrast.
• Marinara Sauce: Serve with warm marinara sauce for dipping or drizzling. The tangy tomato sauce complements the cheesy schnitzel beautifully, creating an Italian-inspired flavor profile.
• Creamy Alfredo Sauce: For a richer and more indulgent option, pair with a creamy Alfredo sauce. The creamy sauce complements the crispy schnitzel and melted mozzarella for a decadent meal.
• Side Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing counterpoint to the richness of the schnitzel. Consider a simple arugula salad, a mixed green salad with tomatoes and cucumbers, or a Caesar salad.
• Roasted Vegetables: Roasted vegetables like asparagus, broccoli, bell peppers, or zucchini offer a healthy and flavorful side dish. Roasting brings out the natural sweetness of vegetables and adds a nice textural contrast.
• Mashed Potatoes or Creamy Polenta: Serve alongside creamy mashed potatoes or polenta for a comforting and satisfying meal. These starchy sides absorb the delicious flavors of the schnitzel and sauce.
• Pasta with Pesto: A light pasta dish tossed with pesto provides a flavorful and complementary side. The herbaceous pesto pairs well with the Italian herbs in the schnitzel breading.
• Garlic Bread: For a truly indulgent meal, serve with warm garlic bread to soak up any extra sauce and complement the savory flavors of the schnitzel.

Additional Tips for Perfect Mozzarella Schnitzel

Follow these expert tips to ensure your Mozzarella Schnitzel is always crispy, cheesy, and delicious. These tips address common challenges and elevate the recipe to restaurant quality.

1. Pound Chicken Evenly: Ensure the chicken breasts are pounded to an even thickness. This is crucial for even cooking and prevents some parts from being overcooked and dry while others are still raw. Use a meat mallet and pound gently but firmly until the chicken is about ¼ inch thick throughout.
2. Chill Breaded Schnitzel Before Frying: After breading the schnitzel, place it on a baking sheet and refrigerate for at least 15-20 minutes before frying. This helps the breading adhere better to the chicken and prevents it from falling off during frying, resulting in a crispier crust.
3. Maintain Oil Temperature: Use a thermometer to ensure the oil temperature stays consistent between 325-350°F (160-175°C). If the oil is too cold, the schnitzel will absorb too much oil and become soggy. If it’s too hot, the breading will burn before the chicken is cooked through. Adjust heat as needed during frying.
4. Don’t Overcrowd the Pan: Fry the schnitzel in batches, ensuring there is enough space between each piece in the pan. Overcrowding lowers the oil temperature and results in uneven cooking and soggy schnitzel. Allow ample space for the schnitzel to fry properly.
5. Seal Mozzarella Properly: When stuffing the schnitzel with mozzarella, ensure the edges are tightly sealed. This prevents the cheese from leaking out during frying. You can gently press the edges together with your fingers or use a toothpick to secure them if necessary.
6. Don’t Overcook: Cook the schnitzel until golden brown and the internal temperature reaches 165°F (74°C). Overcooking will dry out the chicken and make it tough. Use a meat thermometer to check for doneness and remove from the oil as soon as it’s cooked through.
7. Drain Excess Oil Thoroughly: After frying, always drain the schnitzel on a wire rack set over a baking sheet or paper towels. This allows excess oil to drip off, ensuring a crispy and less greasy schnitzel. Avoid placing directly on paper towels as the bottom can become soggy.
8. Season Generously: Don’t be shy with seasoning! Season the flour, egg wash, and breadcrumb mixture generously with salt, pepper, and Italian herbs. This ensures that the schnitzel is flavorful throughout and not bland. Taste and adjust seasoning as needed.

Frequently Asked Questions (FAQ) About Mozzarella Schnitzel

Here are answers to some common questions you might have about making and serving Mozzarella Schnitzel, ensuring you have all the information you need for success.

Q1: Can I bake the Mozzarella Schnitzel instead of frying?

A: Yes, you can bake Mozzarella Schnitzel as a healthier alternative to frying. To bake, preheat your oven to 400°F (200°C). Place the breaded and mozzarella-stuffed schnitzel on a baking sheet lined with parchment paper or lightly greased. Drizzle or spray the schnitzel lightly with olive oil or cooking spray. Bake for 20-25 minutes, flipping halfway through, or until golden brown and cooked through. While baking will be healthier, the texture will be slightly less crispy than fried schnitzel. For extra crispiness when baking, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Q2: Can I use pre-shredded mozzarella instead of fresh mozzarella slices?

A: While fresh mozzarella slices are highly recommended for the best melt and flavor, you can use pre-shredded mozzarella in a pinch. However, be aware that pre-shredded mozzarella often contains cellulose to prevent clumping, which can sometimes affect its melting quality and make it slightly less gooey. If using shredded mozzarella, ensure it is good quality and use a generous amount to achieve a cheesy center. Fresh mozzarella offers a superior texture and melt for this recipe.

Q3: What’s the best type of breadcrumbs to use for Mozzarella Schnitzel?

A: Plain breadcrumbs or Italian seasoned breadcrumbs work well for Mozzarella Schnitzel. Panko breadcrumbs can also be used for an extra crispy and crunchy texture. Panko breadcrumbs are Japanese-style breadcrumbs that are coarser and lighter than traditional breadcrumbs, resulting in a very crispy coating. Experiment with different breadcrumbs to find your preferred texture and flavor. Homemade breadcrumbs from stale bread are also a fantastic option for enhanced flavor and texture.

Q4: Can I prepare the Mozzarella Schnitzel ahead of time?

A: It’s best to fry and serve Mozzarella Schnitzel immediately for optimal crispiness and cheese melt. However, you can prepare the breaded schnitzel ahead of time. Bread the chicken completely, stuff with mozzarella, and then store it in the refrigerator for up to 2-3 hours before frying. Cover the breaded schnitzel loosely with plastic wrap to prevent drying out. Do not fry ahead of time as the schnitzel will lose its crispiness and the cheese may become less melty upon reheating.

Q5: How do I reheat leftover Mozzarella Schnitzel?

A: Reheating fried foods can be tricky to maintain crispiness. For best results, reheat leftover Mozzarella Schnitzel in the oven or air fryer. Preheat your oven or air fryer to 350°F (175°C). Place the schnitzel on a baking sheet or in the air fryer basket and reheat for 10-15 minutes, or until heated through and the breading is crisp again. Avoid microwaving as it will make the schnitzel soggy. Reheating in the oven or air fryer helps to crisp up the breading and remelt the mozzarella.

Q6: Can I freeze Mozzarella Schnitzel?

A: Freezing cooked Mozzarella Schnitzel is not highly recommended as the breading can become soggy upon thawing and reheating, and the texture of the mozzarella may change. However, if you need to freeze leftovers, let the schnitzel cool completely. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 1-2 months. Thaw in the refrigerator overnight and reheat in the oven or air fryer as described above. Be prepared that the texture may not be as optimal as freshly made schnitzel.

Q7: Can I use chicken thighs instead of chicken breasts?

A: Yes, you can use boneless, skinless chicken thighs as a substitute for chicken breasts. Chicken thighs are generally more flavorful and tend to stay moister during cooking. Prepare the chicken thighs in the same way as chicken breasts – pound them to an even thickness, bread them, stuff with mozzarella, and fry. Keep in mind that chicken thighs may require slightly longer cooking time to reach an internal temperature of 165°F (74°C).

Q8: What are some variations I can try with this Mozzarella Schnitzel recipe?

A: There are many delicious variations you can try to customize your Mozzarella Schnitzel:

• Spicy Schnitzel: Add a pinch of red pepper flakes or cayenne pepper to the breadcrumb mixture for a spicy kick.
• Herb and Garlic Schnitzel: Increase the amount of Italian herbs and garlic powder, or add fresh herbs like chopped parsley, basil, or oregano to the breadcrumbs.
• Prosciutto and Mozzarella Schnitzel: Place a slice of prosciutto between the mozzarella and chicken for added savory flavor.
• Parmesan Crust Schnitzel: Increase the amount of Parmesan cheese in the breadcrumb mixture for a more pronounced Parmesan flavor.
• Lemon-Herb Marinade: Marinate the chicken breasts in a mixture of lemon juice, olive oil, garlic, and herbs for 30 minutes before breading for enhanced flavor and tenderness.

Enjoy experimenting with these variations to create your own signature Mozzarella Schnitzel!

Print