Panko-Breaded Biobio Mozzarella Bites with Tomato Sauce

Panko-Breaded Biobio Mozzarella Bites with Tomato Sauce 

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  • 20 minutes

  • 25 minutes

  • 6 portions

Panko-Breaded Biobio Mozzarella Bites with Tomato Sauce

A Panko-breaded melted Biobio mozzarella appetizer, cooked in the oven for a healthy alternative. Everyone will love it. Perfectly crispy and cheesy, these bites are topped with tomato sauce for added freshness.


Breading ingredients:

  • 200 g Biobio mozzarella cheese
  • Oil spray
  • 60 ml (¼ cup) flour
  • 3 to 4 eggs, beaten
  • 375 ml (1 ½ cup) Panko (Japanese breadcrumb)
  • 5 ml (1 tsp.) garlic powder
  • 5 ml (1 tsp.) dry basil
  • 5 ml (1 tsp.) dry oregano
  • Salt and pepper to taste

Tomato sauce ingredients:

  • 15 ml (1 tbsp.) olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 398 ml can of tomato sauce
  • 1 ml (¼ tsp.) dry basil
  • 1 ml (¼ tsp.) mild smoked paprika
  • Tabasco to taste
  • Salt and pepper to taste

Cut the Biobio mozzarella into pieces about 3 cm in length and 1 ½ cm in width. Put the Biobio mozzarella to freeze for 30 minutes.

In the meantime, prepare the sauce. In a small saucepan over medium heat, soften the onions in olive oil for 5 minutes. Add the garlic and let cook for 1 minute. Stir in the tomato sauce, spices and Tabasco sauce. Let simmer for 15 minutes over medium heat. Season with salt and pepper and set aside.

In 3 individual bowls, add 1) the flour, 2) beaten eggs and 3) panko, garlic powder, herbs, salt and pepper. Mix well.

Line a baking sheet with parchment paper and preheat oven at 400 °F.

One by one, flour the cheese pieces then dip them in the beaten eggs mixture. Coat the cheese with the panko mixture. Re-dip the cheese in the beaten eggs mixture and re-coat with the Panko mixture. Place the cheese pieces on a cooking sheet, spray them with oil and cook in the oven for 10 minutes. Turn midway through cooking. During that time, make sure the cheese does not run. Serve hot with the tomato sauce.

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