Mozzarella Impanata
Indulge in the golden, crispy perfection of Mozzarella Impanata, a decadent Italian-inspired appetizer that combines melty mozzarella cheese with a satisfyingly crunchy breadcrumb coating. Each cheese slice is meticulously breaded with a seasoned mixture of Parmesan, oregano, and garlic powder, then fried to golden-brown bliss. The result is a tantalizing bite of gooey cheese encased in a flavorful crust, perfect for dipping in tangy marinara sauce. With minimal prep time and an easy double-breading technique for extra crunch, this recipe is a must-try for cheese lovers and party hosts alike. Whether served as a snack, appetizer, or alongside a glass of wine, Mozzarella Impanata transforms everyday mozzarella into a crowd-pleasing gourmet treat.
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Recipe Information
Ingredients
- 450 grams Mozzarella cheese (block or ball)
- 100 grams All-purpose flour
- 2 large Eggs
- 30 milliliters Milk
- 150 grams Breadcrumbs
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 500 milliliters Vegetable oil (for frying)
- 200 milliliters Marinara sauce (for serving, optional)
Instructions
Cut the mozzarella cheese into thick slices or sticks, about 1 cm in thickness. Pat them dry with paper towels to remove excess moisture.
Prepare a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper.
Coat a slice or stick of mozzarella in the flour, ensuring it is evenly coated. Shake off any excess flour.
Dip the floured mozzarella into the egg mixture, ensuring it is completely moist.
Transfer the mozzarella to the breadcrumb mixture and coat it thoroughly, pressing lightly to help the breadcrumbs adhere. For a thicker coating, repeat the egg and breadcrumb steps once more.
Place the breaded mozzarella pieces on a plate or tray. Once all pieces are coated, refrigerate them for 15-20 minutes to set the breading and prevent it from falling off during frying.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 180°C (350°F). Use a thermometer to ensure the oil maintains the correct temperature for frying.
Carefully place 2-3 mozzarella pieces into the hot oil at a time. Fry them for about 1-2 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
Using a slotted spoon, remove the fried mozzarella and place them on a plate lined with paper towels to drain excess oil.
Serve the Mozzarella Impanata hot with marinara sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1979 mg | 86% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 789 mg | 61% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
