| Cheesy and oh-so easy. | | | | | I've eaten a lot of mozzarella sticks. But I haven't made a lot of mozzarella sticks. | | | This is not a coincidence. I'm all about the crackly crust and gooey center. However, I'm not all about—or honestly, even remotely about—the repetitive assembly, the slew of seasonings, the "who's going to clean this up?" deep-frying. (Because it's us. It's us who is going to clean it up.)
Enter: this week's Big Little Recipe, mozzarella schnitzel. Flattening the tubular shape means more crunchy crunch and the same molten, melty middle. It also means the whole shebang becomes way easier, mindless enough to whip up for a weeknight dinner, or even a weekday lunch.
| |  | | Emma Laperruque | | Food Editor, Cheese Whisperer | | | | Come on over and let's make some mozzarella schnitzel (or, as I like to call it, mozz schnitz). From start to finish, the whole recipe takes a matter of minutes. | | | | To celebrate our 12th birthday, we brought together a few of our favorite things: the wooden spoons I use every day, a spoon rest to make them feel extra special, and our Big Little Recipes cookbook that I hope you will dog-ear, stain, and splatter. | | | | | More Cheese If You Please | | | | | | Crispy Cheesy Broccoli Soup | | | | | | | | | | | | | | 3-Minute Chicken With Charred Cherry Tomatoes, Burrata & Mint | | | | | | | | | | | Cream Cheese Omelet With Everything Seasoning | | | | | | | | | | | | | |
