If you love the crunch of classic Japanese katsu but are craving something comfortingly cheesy, Mozzarella Cheese Katsu is destined to be your new guilty pleasure. Imagine perfectly molten mozzarella, encased in a super crispy, golden panko crust—every bite pulls into those drool-worthy cheese strings we all covet. Whether you’re impressing friends or just treating yourself, Mozzarella Cheese Katsu delivers everything you want in a snack, appetizer, or unforgettable meal: a beautiful blend of textures, just the right kick of seasoning, and a wow-factor that never gets old.
Ingredients You’ll Need
Everything for Mozzarella Cheese Katsu is straightforward, but each ingredient serves a purpose, balancing flavor and perfectly achieving that dreamy, shatteringly crisp finish. Here’s what you need and why you shouldn’t swap a thing!
- Mozzarella block: Use a block instead of pre-shredded to get thick slices that melt beautifully but hold shape during frying.
- All-purpose flour: This provides the crucial first layer, helping the egg and crumbs stick—don’t skip this step!
- Large eggs, beaten: Acts as the glue and ensures your panko breadcrumbs adhere for serious crunch.
- Panko breadcrumbs: A must for extra-crispy Japanese style coating—regular breadcrumbs just can’t compete.
- Garlic powder: Adds mild aromatic depth that complements the cheese.
- Paprika: Gives a blush of color and a gentle smokiness.
- Salt and freshly ground black pepper: Essential for seasoning every layer, so no bite is bland.
- Vegetable oil for deep frying: Pick a neutral oil with a high smoke point like canola or sunflower for safest, cleanest results.
- Fresh parsley, chopped: Not just a garnish—it adds a burst of freshness.
- Shredded cabbage: The classic, crisp katsu sidekick, balancing out all that melty cheese.
How to Make Mozzarella Cheese Katsu
Step 1: Prep the Mozzarella
Start by slicing your mozzarella block into chunky rectangles or slabs, about 1/2 to 3/4 inch thick. This thickness gives the cheese time to get melty inside without escaping through the coating too quickly. Before moving on, gently pat each piece dry with paper towels—this step keeps the breading process smooth and helps prevent oil splatter while frying.
Step 2: Dredge and Coat
Prepare a three-bowl dredging station: one with flour, one with beaten eggs, and one with panko breadcrumbs tossed with garlic powder, paprika, salt, and black pepper. Dip each mozzarella slice first in flour (dust off any excess), then coat in egg, and finally press into the seasoned panko. For that crave-worthy crunch, repeat the egg and panko process—a double dip—so you end up with a thick, armor-like shell that won’t let the cheese ooze out prematurely.
Step 3: Fry Until Golden and Crispy
Heat about two inches of vegetable oil in a sturdy, deep pan to 175–180°C (350–360°F). When the oil is shimmering-hot, carefully lower in the coated mozzarella slices in batches. Fry for 2–3 minutes per side—or until each katsu is gloriously golden and crisp. Use a slotted spoon to lift them out and set on paper towels; this keeps your Mozzarella Cheese Katsu from turning greasy.
Step 4: Serve and Enjoy
Arrange the Mozzarella Cheese Katsu on a platter with a fluffy mound of shredded cabbage. Shower with freshly chopped parsley for color. Serve immediately while the cheese is still gooey—there’s nothing quite like that first molten cheese pull!
How to Serve Mozzarella Cheese Katsu
Garnishes
For the finishing touch, scatter a generous pinch of chopped fresh parsley over your Mozzarella Cheese Katsu just before serving. The bright green not only looks fantastic against the golden crust, it adds a refreshing pop that keeps the dish from feeling too heavy.
Side Dishes
Keep it classic with a pile of finely shredded cabbage dressed simply with a squeeze of lemon or a drizzle of tonkatsu sauce. If you want a full meal, serve your Mozzarella Cheese Katsu with steamed Japanese rice, pickled ginger, or even a fresh cucumber salad to keep things crisp and satisfying.
Creative Ways to Present
If you’re entertaining, try serving bite-sized versions on cocktail picks for a fun, cheesy appetizer. Or layer a few katsu slabs over a hearty salad or inside a toasted bun with spicy mayo for an epic fusion sandwich. However you present it, Mozzarella Cheese Katsu is a guaranteed showstopper on any table!
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Mozzarella Cheese Katsu (which honestly doesn’t happen often), let the pieces cool to room temperature. Store them in an airtight container in the refrigerator, ideally separated by parchment so the coating stays as crisp as possible for up to two days.
Freezing
For make-ahead convenience, freeze breaded (but unfried) katsu slabs in a single layer on a tray first. Once firm, move them into a freezer bag—this way, you can fry fresh Mozzarella Cheese Katsu on demand! Fried leftovers can also be frozen, but the coating will be slightly less crisp when reheated.
Reheating
Bring back the crunch by reheating Mozzarella Cheese Katsu in a 180°C (350°F) oven or toaster oven for about 8–10 minutes, flipping halfway. Avoid the microwave, as it tends to make the cheese ooze and the coating soggy—oven is best for restoring that just-fried texture.
FAQs
Can I use pre-shredded mozzarella for Mozzarella Cheese Katsu?
It’s best to use a mozzarella block sliced thick, as pre-shredded cheese will not hold its shape and will melt too quickly, making it tricky to bread and fry effectively.
Why do you double-coat the cheese?
Double-coating the mozzarella gives Mozzarella Cheese Katsu its signature crunchy, robust exterior, keeping the gooey cheese securely inside and ensuring every bite is crispy.
What’s the ideal oil temperature for frying?
A steady 175–180°C (350–360°F) is perfect—hot enough to crisp the breading, but not so hot that the cheese leaks out before the crust sets.
Can I bake these instead of frying?
You can! Arrange double-coated katsu on a greased rack over a baking sheet, spritz with oil, and bake at 220°C (425°F) until golden, about 12–15 minutes. They’ll be lighter, though slightly less crisp than the fried version.
What dipping sauces go well with Mozzarella Cheese Katsu?
Try classic tonkatsu sauce, a tangy tomato-based ketchup blend, or even a bit of spicy mayo or sweet chili sauce—Mozzarella Cheese Katsu pairs well with a range of flavors, so have fun experimenting!
Final Thoughts
Once you try Mozzarella Cheese Katsu, it just might become your new obsession: gooey, crisp, golden, and utterly irresistible. Gather your ingredients, invite your friends or family, and let this playful, cheesy katsu bring joy to your table—don’t forget to snap that epic cheese pull!