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Buffalo mozzarella cutlets

Crunchy outside, streamlined inside

by Ada Parisi
5 min read
Cotolette di mozzarella di bufala campana Dop

Buffalo mozzarella cutlets Dop. Indeed, should I call them 'steaks', because I decided to make thick slices to get a perfect result. Look at VIDEO RECIPE on my YouTube channel and don't tell me you don't want to taste. Take a look at all my RECIPES WITH BUFFALO MOZZARELLA, as the BUFFALO MOZZARELLA SANDWICH, TOMATO AND PESTO, l’PUNTARELLE SALAD AND BUFFALO MOZZARELLA or the BUFFALO MOZZARELLA IN CARROZZA.

The classic breading made with flour, beaten eggs and breadcrumbs makes them Crunchy on the outside. While On the inside, they are sleek. I also add an anchovy fillet, in the wake of the Sicilian tradition of FRIED CHEESE TO SICILY (Better if tuma or primo sale), to have an extra savory touch. But you can also omit it. Is’ it is essential to eat them hot, freshly fried. Otherwise the liquid contained in the mozzarella will soften the breading.

As for oranges, strictly Sicilian, you can choose between the Navel blondes of Ribera Dop or the blood orange of Sicily Igp in the Sanguinella varieties, Moro or Tarocco. A matter of taste.

To prevent the mozzarella liquid from escaping during cooking, and that therefore the oil splashes dangerously, I make a “double shirt”. That is, a double breading. Thicker and crispier.

You can also prepare these cutlets using a fior di latte mozzarella. In my opinion the buffalo mozzarella from Campania Dop is for those who love tastes a bit’ more decisive. And both types go well with anchovies. My recommendation is always the same: use a mozzarella purchased one or two days before, leave it in a colander so that it loses as much liquid as possible and squeeze it slightly before proceeding. The perfect outline? the classic SICILIAN FENNEL AND ORANGE SALAD, fresh, light and aromatic. Seeing is believing. Have a nice day!

Cotolette di mozzarella di bufala campana Dop

BUFFALO MOZZARELLA CUTLETS PDO

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )

Ingredients

1 buffalo mozzarella Dop

4 anchovy or sardine fillets in oil

breadcrumbs

flour

2 eggs

a pinch of fine salt

peanut oil or high oleic sunflower

Procedure

Assuming that the mozzarella is already a couple of days old and that you have left it in a colander to lose water, Before cutting it you just have to squeeze it gently to let out as much liquid as possible. Now you have to cut the buffalo mozzarella Dop or the fior di latte into 4 thick slices about 1,5 cm.

Put an anchovy fillet on each slice, so that it adheres well, as you see in VIDEO RECIPE . Prepare a plate with flour, another with lightly salted breadcrumbs and the third with beaten egg with a pinch of salt and a tablespoon of water. Breading the slices of mozzarella first in flour, then in the beaten eggs (so that they are fully covered) and finally in breadcrumbs.

Pass the slice of breaded mozzarella again in the egg and then again in the breadcrumbs. Since mozzarella still contains a lot of liquid, In fact, I prefer to make a "double shirt", i.e. a double breading: in this way I am sure that the liquid will not leak during cooking. Is, No less important, that I will not splash with boiling oil.

It is important to fry the mozzarella immediately, or the liquid will soak in breading. Deep frying, in plenty of peanut or high oleic sunflower oil, for about 5 minutes or until the cutlets are uniformly golden. You have to turn them over every now and then. Drain the buffalo mozzarella cutlets from Campania, let them rest for 2-3 minutes and enjoy them immediately. Bon appétit!

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