Prepare the Breading: In a shallow dish, combine the All-Purpose Flour. In a second shallow dish, beat the Egg. In a third shallow dish, combine the Italian Seasoned Panko Bread Crumbs, Parmesan Cheese, and Seasoning ingredients.
Coat the Mozzarella: Dredge each Mozzarella coin in the Flour, then dip in the beaten Egg, and finally coat thoroughly with the Panko mixture.
Fry the Mozzarella: Heat the Vegetable Oil in a large skillet over medium-high heat. Carefully place the coated Mozzarella coins in the hot oil, ensuring not to overcrowd the pan.
Cook until golden brown and crispy, about 2-3 minutes per side. Remove the coins with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve immediately.
Ingredients
4
8 oz225 gMozzarella-block, cut into 1-inch coins
1/2 cup60 gAll-Purpose Flour
11Egg-large, beaten
1 cup100 gItalian Seasoned Panko Bread Crumbs
1/4 cup30 gParmesan Cheese-grated
1 tbsp15 mLChili Powder
1 tsp5 mLGarlic Powder
1 tsp5 mLOnion Powder
1/2 tsp2.5 mLCayenne Pepper
1/4 tsp1.25 mLRed Pepper Flakes
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack Pepper
1/2 cup120 mLVegetable Oil-for frying
Equipment
3 Shallow Dishes
Large Skillet
Slotted Spoon
Paper Towels
Instructions
Prepare the Breading: In a shallow dish, combine the All-Purpose Flour. In a second shallow dish, beat the Egg. In a third shallow dish, combine the Italian Seasoned Panko Bread Crumbs, Parmesan Cheese, and Seasoning ingredients.
Coat the Mozzarella: Dredge each Mozzarella coin in the Flour, then dip in the beaten Egg, and finally coat thoroughly with the Panko mixture.
Fry the Mozzarella: Heat the Vegetable Oil in a large skillet over medium-high heat. Carefully place the coated Mozzarella coins in the hot oil, ensuring not to overcrowd the pan.
Cook until golden brown and crispy, about 2-3 minutes per side. Remove the coins with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Comments