Crunchy Panko and parmesan crust.
These mozzarella sticks make awesome appetizers.
Just parm-panko the mozzarella sticks and freeze.
Bake off when you need them.
Simple. Quick. Delicious.
My saving grace here was the light mozzarella.
That made me feel a little bit better about eating so many.
And like I said...
Crunchy and salty...
Melty Mozzarella Sticks
- 5 mozzarella cheese sticks/string cheese (I used light mozzarella)
- 2 large eggs
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt, plus more for sprinkling
- freshly ground pepper
- 3-4 tablespoons all-purpose flour
- olive oil
Line baking sheet with foil and brush with olive oil.
Cut cheese sticks in half.
Lightly beat eggs in small bowl.
In medium bowl, combine panko, parmesan, oregano, garlic powder, 1/4 teaspoon salt and several grinds of freshly ground pepper.
Place flour in another small bowl. Season with freshly ground pepper and a dash of salt.
Dip cheese sticks in egg. Dip in flour mixture. Dip in egg again.
Dip in panko-parmesan mixture. Firmly press a thick layer of the panko-parm onto the cheese stick.
Place on the baking sheet.
Repeat with remaining cheese sticks.
Place baking sheet in freezer for at least 1 hour.
They can be covered at this point and baked off a day or two later (maybe even longer!). I baked mine the next day.
Preheat broiler. Move the rack near the top of the oven. (Mine worked best on the second "notch" from the top.)
Drizzle the mozzarella sticks with olive oil. Bake for 2 to 3 minutes, then turn and bake for another 2 to 3 minutes, turning as necessary to brown all sides. (I turned mine a total of three times.)
Sprinkle with sea salt.
Serve warm, with marinara sauce, if desired.
To rewarm and make the cheese all melty again, pop the sticks in the oven for a minute or the microwave for a few seconds.