Ingredients:

  • 16 oz (450g) Low-Moisture, Part-Skim Mozzarella Block (cut into 16 uniform sticks)
  • ½ cup (60g) All-Purpose (Plain) Flour
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper
  • 2 Large Eggs
  • 1 tbsp Milk (any kind)
  • 1 tsp Water
  • 1 ½ cups (135g) Panko Breadcrumbs
  • 1 tsp Dried Italian Herbs (e.g., oregano, basil)
  • ½ tsp Garlic Powder
  • 2 tbsp (30g) Finely Grated Parmesan Cheese (optional)
  • 1 tbsp Olive Oil (or neutral cooking spray)

Instructions:

  1. Cut the Cheese: Slice the mozzarella block into 16 uniform sticks (approx. 3 x 0.5). Pat them lightly dry with a paper towel to remove any surface moisture.
  2. Initial Freeze: Place the mozzarella sticks on a small, parchment-lined tray. Ensure they are not touching. Freeze uncovered for a minimum of 45 minutes. They must be rock-solid before coating.
  3. Prepare the Station: Set up your three shallow bowls: Bowl 1 (Flour, salt, pepper); Bowl 2 (Eggs, milk, water, whisked); Bowl 3 (Panko, herbs, garlic powder, and Parmesan, combined).
  4. The First Coat: Working quickly with the frozen sticks, dredge each one: Coat in Flour (shake off excess), dip in Egg Wash (allow excess to drip off), and coat generously in Panko (press firmly to adhere).
  5. The Second Coat (Crucial Sealing): Repeat the wet and dry steps immediately: Dip again in Egg Wash, and then coat heavily and evenly in Panko. Ensure the entire stick is sealed, especially the ends.
  6. Second Freeze (The Safety Net): Return the double-coated sticks to the freezer on the parchment-lined tray. Freeze for an additional 30 minutes minimum. This prevents the coating from breaking when baked.
  7. Preheat & Prepare: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Lightly spray or brush the parchment paper with oil.
  8. Bake: Arrange the frozen sticks on the baking sheet, ensuring space between them. Lightly mist the top surface of the sticks with cooking spray or oil. Bake for 10–12 minutes.
  9. Check for Doneness: The sticks are ready when the Panko is deep golden brown and the cheese is just starting to soften, but before it begins oozing out. Avoid overbaking!
  10. Serve Immediately: Remove from the oven and serve straight away with your chosen dipping sauce, such as Marinara.