16 ounces fresh mozzarella log

8 ounces plain Panko breadcrumbs

2 tablespoons Italian seasoning

2 tablespoons garlic powder

2 eggs, whisked

Non-stick cooking spray

Marinara sauce, for dipping (optional)

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Slice the mozzarella log into 16 even slices and pat each dry with paper towels.
In a bowl, mix the Panko breadcrumbs with Italian seasoning and garlic powder.
Dip each mozzarella slice into the whisked eggs, coating both sides.
Transfer to the breadcrumb mixture and coat thoroughly. Repeat the egg and breadcrumb steps once more for a double coating.
Place the coated mozzarella slices on a plate or baking sheet and freeze for about 30 minutes to firm up.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Lightly spray the mozzarella slices with cooking spray and place them in the air fryer basket in a single layer, not touching.
Air fry at 390°F (200°C) for 5 minutes. Flip, spray again, and cook another 2–3 minutes until golden and crisp.
Serve immediately with marinara sauce or your favorite dip.

Freezing the medallions before air frying prevents the cheese from melting out.

Dry the mozzarella well before breading for better coating adhesion.

Double coat for an extra-crispy crust.

Use gluten-free Panko to make this recipe gluten-free.

Reheat leftovers in the air fryer at 350°F for 3–4 minutes for best texture.