Description
Crispy and golden baked mozzarella sticks coated in a flavorful mix of Italian-seasoned breadcrumbs and parmesan cheese. These homemade cheese sticks are oven-baked, not fried, making them a lighter yet equally delicious appetizer or snack perfect for sharing with family and friends.
Ingredients
Cheese
- 12 sticks part-skim (reduced sodium) mozzarella string cheese (Sargento)
Breading and Coating
- 2 tbsp flour
- 1 large egg (beaten)
- 5 tbsp Italian seasoned breadcrumbs (or gluten-free breadcrumbs)
- 5 tbsp panko crumbs
- 2 tsp parmesan cheese
- 1 tbsp dried parsley
Other
- Olive oil cooking spray (such as Misto)
Instructions
- Freeze the Cheese: Cut each mozzarella string cheese stick in half to make 24 pieces and place them in the freezer until completely frozen.
- Prepare Coating Stations: In a small bowl, whisk the egg. Place the flour on a separate small dish. In another bowl, combine Italian seasoned breadcrumbs, panko crumbs, parmesan cheese, and dried parsley.
- Coat the Cheese Sticks: Dip each frozen cheese piece first in flour, shaking off excess, then into the beaten egg, and finally coat thoroughly with the breadcrumb mixture. Repeat for all pieces, then place them on a tray lined with wax paper.
- Freeze Again: Return the coated cheese sticks to the freezer for at least 1 hour to ensure they don’t melt during baking.
- Preheat the Oven: When ready to bake, preheat your oven to 400° F (204° C).
- Prepare Baking Sheet: Line a baking sheet with aluminum foil and lightly spray it with olive oil cooking spray. Arrange the frozen mozzarella sticks on the sheet, spacing them slightly apart. Spray the tops lightly with oil.
- Bake First Side: Bake the sticks in the bottom third of the oven for 4 to 5 minutes until they turn crisp and golden.
- Turn and Bake Other Side: Carefully turn the sticks over and bake for an additional 4 to 5 minutes, watching closely to prevent melting. Once golden and crisp all around, remove from oven.
Notes
- Freezing the cheese sticks before and after coating is crucial to prevent melting during baking.
- Use part-skim mozzarella string cheese for less fat and reduced sodium.
- For a gluten-free option, swap Italian seasoned breadcrumbs with gluten-free breadcrumbs.
- Keep a close watch during the last few minutes of baking to avoid cheese leakage.
- Serve immediately for best texture and flavor.
