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Mozzarella Schnitzel with Tomato Chili Salsa

Mozzarella Schnitzel with Tomato Chili Salsa

This Mozzarella Schnitzel features molten cheese encased in a crisp breadcrumb coating served alongside a fiery and refreshing Tomato Chili Salsa.
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Prep Time 35 minutes
Cook Time 15 minutes
Freezing Time 3 hours
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Garlic Breadcrumbs
  • 3/4 baguette sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 clove garlic peeled
  • ⅓ cup Parmigiano Reggiano shredded
Tomato Chili Salsa
  • 340g (12oz) cherry tomatoes quartered
  • 2 cloves garlic minced
  • 1 shallot halved and sliced thin
  • 3 red pencil hot peppers sliced into rings
  • 2 tbsp chili oil
  • 1 tsp salt
  • Fresh ground pepper
Mozzarella Schnitzel
  • 1 (340g, 12oz) ball low moisture mozzarella cut into ¼" slices
  • 1 cup all-purpose flour
  • 4 large eggs beaten
  • 1 batch Garlic Breadcrumbs ** see above, see notes
  • 1 cup neutral oil I used canola
To Serve
  • Fresh basil leaves for sprinkling

Equipment

  • 1 Large baking sheet
  • 1 silicone mat optional
  • 1 Food Processor
  • 1 thin wooden dowel, or regular rolling pin
  • 1 cooling rack
  • 1 Small Baking Sheet
  • 1 freezer bag
  • 1 Large skillet

Method
 

For the Breadcrumbs
  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
  2. Arrange the baguette slices on the baking sheet. Drizzle them with olive oil and sprinkle them with salt. Place them in the oven and bake for 10 minutes, rotating the pan halfway through. Take them out of the oven and allow them to cool.
    3/4 baguette, 2 tbsp olive oil, 1 tsp salt
  3. Place the cooled crostini in a food processor and add the clove of garlic. Blitz until you have a fine crumb. Transfer the breadcrumbs to a bowl and add the cheese. Toss to dispersed. Store the breadcrumbs in a resealable container for up to 1 week in the fridge. Freeze for up to 3 months.
    1 clove garlic, ⅓ cup Parmigiano Reggiano
For the Salsa
  1. Place all of the salsa ingredients in a bowl and toss to coat. Chill until ready to serve.***
    340g (12oz) cherry tomatoes, 2 cloves garlic , 1 shallot, 3 red pencil hot peppers, 2 tbsp chili oil, 1 tsp salt, Fresh ground pepper
For the Schnitzel
  1. Coat the mozzarella slices in flour. Using a dowel or rolling pin, roll the slices out to ⅛" thickness. Set aside.
    1 (340g, 12oz) ball low moisture mozzarella, 1 cup all-purpose flour
  2. Working with a slice at a time, coat the cheese slices in the flour, then dip them in the egg. Return the slices to the flour and then dip them once again in the egg. Finally, toss the slices in the breadcrumbs until fully coated.
    4 large eggs, 1 batch Garlic Breadcrumbs **
  3. Arrange the breaded cheese on a small baking sheet lined with parchment paper. Place the baking sheet in the freezer and freeze for 30 minutes. Transfer the schnitzel to a freezer bag and freeze overnight.
  4. When you're ready to serve, heat the oil in a large skillet. Working in batches, fry the cheese slices until golden on both sides. About 2 minutes a side. Transfer the finished schnitzel to a cooling rack on top of a small baking sheet. Keep the schnitzel warm in a 150°F oven while you fry the remaining slices.
    1 cup neutral oil
To Serve
  1. Arrange two pieces of mozzarella schnitzel on a plate. Top with a few spoonfuls of the Tomato Chili Salsa and garnish with fresh basil leaves. Serve immediately.
    Fresh basil leaves

Notes

** If you're not interested in making breadcrumbs, sub the homemade with 2 cups of store-bought seasoned breadcrumbs.
*** I like to make the salsa a day in advance so the flavours have time to meld. While the salsa will keep in the fridge for days, I think the texture is best when it has only been left to sit for 24 hours.