Cooking Time: 15 minutes

Serves 4

What You Need:

• 1 ball fresh mozzarella, sliced into ¼ inch thick rounds
• ¼ cup all-purpose flour
• 1 large egg
• 1/4 cup panko breadcrumbs
• Kosher salt
• Olive oil
• 1 pouch of Haven’s Kitchen Red Pepper Romesco

How to Make it:

1. Slice fresh mozzarella into ¼ inch thick rounds. Then set up your dredging station: Flour; egg cracked into a shallow bowl and whisk until smooth; panko breadcrumbs. Generously season each with salt.
2. Set a non-stick skillet over medium-high heat and add a glug of olive oil.
3. While that heats, dredge your mozzarella: Coat the mozzarella in flour, then egg, then panko. Drop a piece of panko into the oil. If it instantly sizzles, you’re ready to cook. If not, wait a little longer
4. When the oil is hot, add the breaded mozzarella. Cook for 2 to 3 minutes on the first side, until deeply browned around the edges and golden in the middle. Carefully flip, then cook for another 1 to 2 minutes on the other side.
5. Transfer to a paper-towel-lined plate and quickly blot both sides and remove excess oil. To serve, drizzle Red Pepper Romesco on a plate and top with your hot mozzarella schnitzel. Eat immediately