1-First, start by crushing the panko breadcrumbs finely and mixing them with the seasonings like Italian seasoning, dried parsley, garlic powder, black pepper, and salt. This creates a flavorful coating that’s key to that crispy outside. In another bowl, beat the 2 large eggs, and set aside the 1/2 cup of all-purpose flour in a separate one to make your breading station.

2-Next, if you’re using the 1-pound whole milk mozzarella block, cut it into sticks about the size of string cheese for uniformity. This step helps ensure even cooking and that perfect gooey center. Now, take each cheese stick and coat it first in the flour, then dip it into the beaten eggs, and finally roll it thoroughly in the seasoned panko mixture for full coverage.

3-After coating, place the sticks on a rack and pop them in the freezer for at least one hour. This chilling time is crucial to prevent the cheese from leaking out during cooking and keeps everything intact. Once they’re frozen, you’re set for the fun part cooking!

4-For frying, heat the vegetable oil to 350°F (175°C) and fry the sticks two at a time for about one minute until they’re golden brown and bubbly inside. If you prefer a healthier option, bake them at 415°F (210°C) for 10-15 minutes on a lined baking sheet, or air fry at 390°F (199°C) for 6-8 minutes, turning once halfway through. Each method takes just a few minutes, with preparation around 25 minutes, cook time about 3 minutes, and a total yield of approximately 15 sticks.