Ingredients:
- 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
- 1 large egg, beaten
- 2 tbsp flour
- 5 tbsp Italian seasoned breadcrumbs
- 5 tbsp panko crumbs
- 2 tsp parmesan cheese
- 1 tbsp dried parsley
- olive oil cooking spray (I used my misto)
- Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.
- In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl,combine bread crumbs, panko, parmesan cheese and dried parsley.
- Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
- Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).
- When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.
- Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.
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