Panko Encrusted Mozzarella Recipe
Fresh mozzarella fried to a golden brown topped with marinara. Garnished with fresh basil and Romano cheese.
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Ingredients
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Mozzarella & Coating
Frying & Serving
Method
Prep & Coating
- 1
Drain and chill
Place the fresh mozzarella balls on a layer of paper towels. Gently pat to remove excess moisture. Transfer to a plate and refrigerate for 15–20 minutes to firm slightly — this helps prevent excessive melting during frying.
- 2
Set up dredging stations
In a shallow bowl or plate, spread the all-purpose flour. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine the panko breadcrumbs, 1/4 cup grated Romano, dried Italian seasoning, garlic powder, kosher salt, and black pepper; mix thoroughly.
- 3
Coat the mozzarella
Working with one piece at a time, dredge a chilled mozzarella ball in flour, shaking off excess. Dip it into the egg wash, letting excess drip back into the bowl. Press it firmly into the panko mixture, turning to fully coat. For a thicker crust (recommended), repeat the egg wash and panko steps once more to double-coat. Place coated pieces on a wire rack set over a sheet tray. Repeat until all mozzarella balls are coated.
- 4
Chill before frying
Once coated, refrigerate the assembled balls for 20–30 minutes (or freeze for 10–12 minutes) so the coating sets; this reduces cheese leakage during frying.
Frying & Assembly
- 5
- 6
Fry the coated mozzarella
Working in batches of 3–4 (do not overcrowd), carefully add the chilled coated mozzarella balls to the hot oil. Fry 1.5–2 minutes per side, turning with tongs or a slotted spoon, until the panko is deep golden brown and crisp. If using double-coated pieces, they may take 2–3 minutes per side. Adjust heat as needed to avoid excessive browning.
- 7
Drain
Remove fried mozzarella to a wire rack set over a baking sheet or paper towels. Let drain for 1–2 minutes. The cheese will remain very hot inside — handle with care.
- 8
Warm the marinara
While frying the last batch, warm the marinara sauce gently in a small saucepan over low heat or in the microwave until just hot. if desired, stir in a tablespoon of extra Romano to enrich the sauce.
- 9
Plate and garnish
Place 3 coated mozzarella pieces per serving on individual plates. Spoon 2–3 tablespoons of warm marinara over each stack (or serve the marinara on the side for dipping). Sprinkle each portion with a light dusting of the remaining 2 tablespoons grated Romano and a few chiffonade strips of fresh basil. If desired, finish with a small squeeze of lemon for brightness.
- 10
Serve
Serve immediately while the crust is crisp and the center is warm and melty. Provide napkins or small forks — the center will be hot and stringy.