Name: Pan-Fried Breaded Mozzarella (Mozzarella Panée)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 250 g Fresh mozzarella, firm block (not water-packed); 0.5 cup All-purpose flour; 2 Large eggs; 1 cup Panko breadcrumbs; 0.25 cup Parmesan cheese, grated; 1 teaspoon Dried oregano; 0.5 teaspoon Garlic powder; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 0.5 cup Vegetable oil (or olive oil for frying); 1 cup Marinara sauce or pesto, for serving

A delightful and classic French appetizer, Mozzarella Panée features slices of fresh mozzarella coated in a seasoned breading and pan-fried until golden brown and gloriously gooey. This simple yet elegant dish is beloved for its crispy exterior and wonderfully melted cheese interior, perfect for dipping. While fried cheese dishes are found across many cuisines, "Mozzarella panée" holds a special place in French appetizer menus, often seen as a sophisticated take on the popular Italian "mozzarella in carrozza" or American mozzarella sticks. It embodies the French culinary appreciation for quality ingredients and classic preparation techniques, transforming simple mozzarella into a refined starter. Its popularity stems from its comforting familiarity combined with an elegant presentation, making it a staple in bistros and home kitchens alike.

Instructions

1
Slice the mozzarella block into 8 even, 1/2-inch thick slices. Pat them dry thoroughly with paper towels to remove excess moisture.
2
Set up a breading station: In a shallow dish, combine flour. In a second shallow dish, whisk eggs. In a third shallow dish, combine Panko breadcrumbs, grated Parmesan, oregano, garlic powder, salt, and pepper.
3
Dredge each mozzarella slice first in the flour, ensuring it's fully coated, then dip it into the whisked eggs, letting excess drip off.
4
Finally, coat the mozzarella slice generously in the seasoned breadcrumb mixture, pressing gently to ensure the crumbs adhere well. For an extra crispy coating, you can double-dip: after the first crumb coating, dip again in egg and then again in breadcrumbs.
5
Place the breaded mozzarella slices on a plate and refrigerate for at least 15-20 minutes. This helps the coating set and prevents the cheese from melting too quickly during frying.
6
Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). The oil should be deep enough to partially submerge the mozzarella slices.
7
Carefully place 2-3 mozzarella slices into the hot oil, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown and the cheese is just beginning to melt and become gooey.
8
Remove the fried mozzarella with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
9
Serve immediately with warm marinara sauce, pesto, or a fresh lemon wedge for dipping.

Chef's Tips

•Storage: Leftover Mozzarella Panée can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to restore crispiness; microwave reheating is not recommended as it can make them soggy.
•Substitutions: For a gluten-free option, use gluten-free flour and breadcrumbs. You can also experiment with different cheeses like provolone or even halloumi for a firmer texture that holds up well to frying.
•Flavor Variations: Add a pinch of red pepper flakes to the breadcrumbs for a spicy kick, or finely chopped fresh parsley for a touch of freshness.
•Fun Fact: The concept of breading and frying cheese dates back centuries, with some historians tracing similar preparations to medieval Europe, where frying food in oil was a common preservation and cooking method.