• Preheat the airfryer to 375 °F
• Spray the air-fryer pan with a generous amount of cooking spray.
• Slice the mozzarella cheese into ½ inch slices.
• Prepare bowls for breading the cheese. One with flour, one with eggs, and one with breadcrumbs. Bread the cheese in that order: flour, eggs, and breadcrumbs. Salt & Pepper to season your breadcrumbs to taste.
• Once all of the mozzarella slices are breaded, place them on a plate or pan in a single layer, making sure they aren’t touching. Transfer to the fridge and chill for about 20 minutes.
• While the cheese chills in the fridge, start making the sauce.
• Air-fry the mozzarella slices for 6-8 minutes, checking them at the halfway point.
• Once done, keep the fritta warm until you’re ready to serve. You can plate each slice individually or arrange them all together for a shared platter with the sauce or on the side to dip.

For the Sauce

• Heat olive oil and butter in a small saucepan over medium heat until the butter is melted and slightly bubbling.
• Add the finely chopped shallot and garlic, sautéing gently for about 2–3 minutes until soft and fragrant—but not browned.
• Pour in ¼ cup white wine and let it simmer for 2 minutes to reduce slightly and mellow the flavors.
• Pour in the lemon juice and stir to combine, letting it simmer for 1 minute to mellow the acidity.
• Add the capers, salt, and pepper. Stir well and let the sauce simmer for another 1–2 minutes to blend the flavors.
• Remove from heat and stir in chopped fresh parsley.
• Serve warm on the plate with your individual slice of mozzarella fritta or on the side for dipping.