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one croissant sandwich filled with a thick golden panko-breaded mozzarella slice, two fresh red tomato slices and basil leaves, with a small amount of soft white cheese visible at the breaded edge
Melissa Hart

Crisp Mozzarella Caprese Croissants

Breaded mozzarella gives this caprese croissant a warm, crisp center while the tomato and basil stay fresh. Dry the cheese thoroughly and chill the breaded slices before frying so the coating has time to adhere; rushing either step makes it easier for melted cheese to escape into the oil. Rest each fried slice briefly on a rack, then build the sandwiches right away rather than covering the cheese and trapping steam against its crust.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz firm fresh mozzarella log drained and cut into four thick slices
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tbsp water
  • 1 cup plain panko breadcrumbs
  • 1/4 tsp fine salt
  • 1 cup neutral oil for shallow-frying
  • 4 large plain croissants about 3 oz each, split
  • 1 large ripe tomato cut into eight slices
  • 1/3 cup fresh basil leaves washed and dried
  • 1 tbsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 1/4 tsp black pepper

Method
 

  1. Pat mozzarella thoroughly dry and let it sit on fresh paper towels for 10 minutes. Put flour in one shallow bowl, beat egg with water in another and mix panko with salt in a third.
  2. Coat each cheese slice in flour, then egg, then panko, pressing crumbs gently onto all surfaces. Set on a plate and freeze for 20 minutes to firm the coating without freezing the cheese solid.
  3. Heat oven to 300°F and warm croissant halves cut-side up for 5 minutes. Lay tomato slices on paper towels and blot away surface moisture.
  4. Heat oil in a 10-inch skillet over medium heat to 350°F. Fry mozzarella in two batches for 1 to 2 minutes per side until the coating is golden and crisp; transfer to a rack and rest for 2 minutes.
  5. Mix olive oil, balsamic vinegar and pepper. Brush lightly over the cut faces of the warm croissants.
  6. Place one fried mozzarella slice on each bottom, add two tomato slices and divide basil leaves over them. Close gently and serve immediately while the cheese coating is crisp.