Deep-Fried Mozzarella

Mozzarella does not only taste good on pizza. This Italian cheese speciality can as well be coated easily and served on fruity tomato ragout with basil.

Ingredients mozzarella

  • 3 mozzarella balls from cow´s milk, in slices
  • salt, pepper

“three-plate-system”:

  • 100 g flour
  • 2 eggs, beaten
  • 200 g LEIMER breadcrumbs
  • 200 g concentrated butter for the pan

Ingredients tomato ragout

  • 490 g cherry tomatoes, halved
  • 3 spring onions, cut into rings
  • ½ bunch basil, chopped
  • salt, pepper

Cooking instructions

Season the mozzarella slices on both sides. Then turn them over first in flour, then in beaten egg, at last in breadcrumbs. Fry the coated slices of cheese at moderate heat on both sides in plenty of concentrated butter until they are golden yellow. In doing so, shake the pan frequently and let some concentrated butter flow across the coated slices of cheese so that the coating raises like a fluffy soufflé.

Briefly sweat the cherry tomatoes and the spring onions together in an extra pan, season with salt and pepper and add the chopped basil to the vegetables. Arrange the fried slices of mozzarella on the tomato ragout.

Our tips:

  • Why not also try LEIMER Golden Breadcrumbs for a particularly golden-brown coating.
  • Chicken cutlets as well as turkey hen cutlets can be coated in the same manner. The meat should in any case be cut or flattened thinly and evenly.
  • You can replace one third of the concentrated butter with mild plant oil.
  • After frying, let the finished cheese schnitzel drip off on kitchen paper.