Panko Breaded Mozzarella Sticks Recipes

Steps:

• Mix eggs with milk in shallow bowl.
• Mix panko breadcrumbs with basil, parsley, oregano and garlic in shallow bowl or plate.
• Place flour in shallow bowl or plate.
• Dip each mozzarella stick in flour and then in the egg mixture, into the panko breadcrumb mixture and back into the egg and into the breadcrumbs one more time. Place on baking sheet covered with parchment paper.
• Place in freezer uncovered for 20-30 minutes.
• Heat oil in deep fryer or dutch oven to 375 degrees.
• Cook the sticks a few at a time just until golden brown. It only takes about 1 minute. Drain on paper towels. Serve with marinara or chipotle mayo.
• NOTES Use a high temperature thermometer to try to hold the oil as close to 375 degrees as possible. These can also be baked . Drizzle with butter or spray with nonstick baking spray. Bake at 400 degrees for 6-7 minutes. Fry just until brown. If overcooked the cheese will begin to leak out.

Steps:

• Slice string cheese pieces in half, for a total of 32 pieces.
• Place flour in a small bowl.
• In a separate bowl, whisk eggs and milk.
• In another separate bowl, combine panko bread crumbs with parsley flakes.
• TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
• ***Place tray in freezer for 20 to 30 minutes to flash freeze.***.
• TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
• Remove to a paper towel-lined plate.
• Serve immediately with warm marinara sauce.

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Steps:

• Slice string cheese pieces in half, for a total of 32 pieces.
• Place flour in a small bowl.
• In a separate bowl, whisk eggs and milk.
• In another separate bowl, combine panko bread crumbs with parsley flakes.
• One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
• ***Place tray in freezer for 20 to 30 minutes to flash freeze.***
• Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
• Remove to a paper towel-lined plate.
• Serve immediately with warm marinara sauce or ranch.