1-Prepare Your Ingredients and Setup: First, crush the Panko breadcrumbs and combine them with ½ teaspoon Italian seasoning, ½ teaspoon dried parsley, ¼ teaspoon garlic powder, ½ teaspoon ground black pepper, and ¼ teaspoon table salt in a shallow dish. This seasoned mix will give your sticks that extra zing. Next, beat 2 large eggs in a separate shallow bowl to act as the binding agent, and place ½ cup all-purpose flour in another shallow dish for the first coating layer.

2-Prepare Your Ingredients and Setup: If you’re using a 1 lb whole milk mozzarella block, cut it into sticks now to make about 15 pieces. This step helps ensure even cooking and the perfect gooey center.

3-Coating the Mozzarella sticks: Once your setup is ready, coat each mozzarella stick by dipping it first in the ½ cup all-purpose flour, shaking off any excess to help the next layer stick better. Then, dip it into the beaten 2 large eggs, letting the excess drip off so the breading doesn’t get too soggy. Finally, roll it in the seasoned Panko mixture, pressing gently for even coverage that seals in the cheese.

4-Coating the Mozzarella sticks: After coating, place the sticks on a wire rack over a baking sheet and freeze them for at least 1 hour. Freezing is crucial as it prevents the cheese from leaking out during cooking, keeping your sticks intact and delicious.

5-Cooking and Serving: To fry, heat vegetable oil to 350°F in a medium saucepan, using a thermometer to maintain the right temperature for crispy results. Fry the sticks two at a time for about 1 minute until they’re golden brown, then drain them on paper towels to remove excess oil. For alternative methods, consider baking at 415°F for 10-15 minutes until lightly golden or air frying at 390°F for 6-8 minutes, tossing halfway through, and always serve with warm marinara sauce for dipping.