Ingredients:

  • 12 sticks Low-Moisture Part-Skim Mozzarella String Cheese, halved
  • 0.5 cup All-purpose flour
  • 2 large Eggs
  • 1 tbsp Water
  • 1.5 cups Panko breadcrumbs
  • 0.25 cup Grated Parmesan cheese
  • 1 tsp Garlic powder
  • 1 tsp Dried oregano
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Sea salt
  • Non-stick Olive Oil spray

Instructions:

  1. Cut each mozzarella string cheese in half to create 24 snack-sized pieces. Set up a dredging station with three shallow bowls: Bowl 1 with flour; Bowl 2 with eggs beaten with 1 tablespoon of water; Bowl 3 with panko, Parmesan, garlic powder, oregano, paprika, and salt mixed together.
  2. Roll a cheese stick in the flour and shake off any excess.
  3. Submerge the floured stick in the egg wash, then roll in the panko mixture, pressing firmly to ensure the crumbs adhere.
  4. Perform a second dredge by dipping the breaded stick back into the egg wash and then back into the panko mixture to create a thick, leak-proof crust.
  5. Place the breaded sticks on a parchment-lined baking sheet and freeze for at least 30 to 45 minutes to prevent the cheese from melting too quickly in the oven.
  6. Preheat your oven to 425°F (220°C). Arrange the frozen sticks on a baking sheet and mist generously with non-stick olive oil spray.
  7. Bake for 8 to 10 minutes, turning halfway through, until the exterior is golden brown and crispy.