Mozzarella Toscana Recipe

Prep the mozzarella

If using a large mozzarella ball, slice into 8 equal 1/2-inch thick rounds (about 1 cup total when cubed or sliced). Pat dry with paper towels to remove excess moisture — this helps keep batter from slipping.

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl, beat the eggs until smooth. In a third bowl, combine panko breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, and remaining 1/2 tsp kosher salt.

Coat the mozzarella

Dredge each mozzarella slice first in the seasoned flour, shaking off excess, then dip into the beaten eggs, letting excess drip back into the bowl. Press the slices firmly into the panko-Parmesan mixture so breadcrumbs adhere well. For a thicker crust, repeat the egg and breadcrumb step once more.

Chill before frying

Transfer breaded mozzarella to a tray and refrigerate for 20–30 minutes to help the coating set and reduce cheese leakage during frying.

Fry

Pour vegetable oil into a wide skillet to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Fry the mozzarella slices in batches (do not overcrowd) for 1–1.5 minutes per side, turning once, until golden brown. Use a slotted spatula to transfer to a paper towel-lined plate to drain.

While the mozzarella chills, make the relish. In a medium bowl combine halved cherry tomatoes, chopped sundried tomatoes, halved Kalamata olives, minced shallot, minced garlic and sliced basil.

In a small bowl whisk together extra-virgin olive oil, red wine vinegar, honey, crushed red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Pour the dressing over the tomato-olive mixture and toss gently to coat. Let sit at room temperature for 10–15 minutes to marry flavors. Taste and adjust seasoning.

Arrange fried mozzarella on a serving platter. Spoon a generous tablespoon of the Toscana tomato-olive relish over or beside each piece, depending on presentation preference.

Drizzle balsamic glaze lightly across the platter, scatter fresh basil leaves, and finish with a light sprinkle of lemon zest to brighten the dish. Serve immediately while the mozzarella is warm and the crust is crisp.